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So, I am kind of curious. Are you a procrastinator?

Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto | halfbakedharvest.com

I know this is totally random, but I was just thinking about it as I was sitting here… procrastinating. Or sitting here letting my mind drift/stress/think about food not related to this post. It’s pretty obvious that I have issues with focusing.

But I have noticed that when words do not want to flow, instead of thinking about what to write, my mind begins to drift. Then I check Instagram, and in today’s case I spend the next fifty seconds of my life watching Instagram videos of my youngest brother KILL it up on Mt.Hood. I have to say, it was a good distraction. Seeing that white glacier against the blue sky is the greatest. I am (unbelievably) kind of wishing I was there instead of at home. You see, it’s sort of been raining here. Like a lot, and as you have probably guessed by now, I really hate the rain.

Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto | halfbakedharvest.com

Anyway, normally I am not a procrastinator. In fact I try to get things done right away so that they are not hanging over my head, but when it comes to writing, at times I can struggle and I have grown into the habit of procrastinating.

Not so badly that I put things off for days or anything, but that is only because I don’t have days to be able to put stuff off. More like five minutes or so.

Does that count as procastinating?

Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto | halfbakedharvest.com

Ok, enough about my issues, let’s get down to burgers.

I made them with lamb!! I am kind of excited about this because I have to admit, lamb sort of scares me a bit. I know that is ridiculous, but I only grew up with beef and chicken. Not pork, not veal and definitely not lamb. I have since familiarized myself with pork, but veal and lamb are still outsiders.

Veal might stay and outsider forever, but I am liking lamb. These burgers were awesome and I think the lamb works really well with these middle eastern flavors.

Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto | halfbakedharvest.com

If you are not a fan of lamb swap beef or chicken, but if you can swing it, I would try the lamb. It’s fun to switch up the everyday burger.

Also, apricots?? These are new to me too, but I wasn’t scared of them at all. They are fruit, and I pretty much love all fruit, so these I was excited about, and I do believe that apricots are made just for chutney. Actually, I don’t think I had the best apricots, but once cooked down they were delicious. They’re the perfect condiment for a Moroccan burger like this.

Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto | halfbakedharvest.com

Oh, and then there is the final layer of flavor. Pistachio feta pesto. It’s so good. It’s basically a lot of feta that gets kicked up with olive oil, mint and pistachios.

So, to sum things up, we’ve got – kicked up feta pesto, on top of apricot chutney, on top of Moroccan burgers.

YESSSS.

PS. DO NOT skip any of the elements of this burger. Just don’t.

Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto | halfbakedharvest.com

Moroccan Spiced Lamb Burgers with Apricot-Pepper Chutney + Pistachio Feta Pesto

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 Servings
Calories Per Serving: 957 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Burgers

  • 1 1/2 pound lean ground lamb or if you prefer ground beef or even chicken
  • 2 tablespoons fresh cilantro or parsley chopped (I use cilantro)
  • 1 clove garlic minced or grated
  • 1 teaspoon fresh lemon zest
  • 1-2 tablespoons [harissa | https://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/] or 1/2 teaspoon cumin + pinch of cayenne pepper
  • 1/2 teaspoon cinnamon
  • 4 homemade [Naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] or [Pita Bread | https://www.halfbakedharvest.com/traditional-greek-pita-bread/] toasted for serving

Apricot Chutney

Pistachio Feta Pesto

Instructions

  • To make the burgers add the ground lamb, cilantro or parsley, garlic, lemon zest, [harissa | https://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/], cinnamon and pinch of salt and pepper to a bowl. Mix until just combined and then form the meat into 4 equal size patties (or 8 smaller patties). Place on a plate and put in the fridge until ready to cook.
  • To make the chutney. Add a drizzle of olive oil to a medium size skillet. Once hot, add the red onion and cook about 2-3 minutes or until the onion is soft. Add the apricots, red pepper and jalapeño, cook about 3-5 minutes or until the apricots have broken down and softened. Reduce the heat to low and add the apple cider vinegar, honey, cayenne and pinch of salt and pepper. Simmer the mixture until most of the liquid has evaporated, but is still pourable, about 5 minutes. Remove from the heat and stir in the cilantro. Allow to cool and then transfer to a glass jar. Store in the fridge (I like to warm this before I put it over my burgers).
  • To make the pesto add the feta, olive oil, cilantro or mint, pistachios, crushed red pepper and a pinch of pepper to a bowl. Toss well and let sit for at least 15 minutes to allow the flavors to mend together.
  • Meanwhile heat your grill or a grill pan to high heat. Grill the burgers for 4 to 5 minutes per side for medium rare or longer for your desired doneness.
  • Divide the burgers among the naan or pita. Spread the chutney over the burgers and top with feta pesto. Sandwich together and happy eating!

Notes

*Feta Pesto adapted from Summer Food.
View Recipe Comments

Moroccan Spiced Lamb Burgers with Apricot Chutney + Pistachio Feta Pesto | halfbakedharvest.com

PSS. You need to make the homemade Naan. And probably some extra apricot chutney + feta pesto too – more for scooping and eating on the side… Really, you should take note of these tips, you’ll appreciate them later!

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Comments

  1. My husband and I made these together on Saturday and were blown away. Every element was perfectly pairing with the other. oh. my. god. So So tasty. I used your naan bread recipe (Which is my go to recipe for naan anyways since I made it with the butter chicken once).

    Just wanted you to know we appreciate it!

    I actually make a point to make one of your recipes every fortnight. Never had one we didn’t love! They all become our favorites. 🙂

    1. Oh my gosh, THANK YOU! This comment made my Monday so much better!! I am so excited you are trying and loving my recipe!! 🙂

      Again, thank you! Have a great week and I hope everything you try continues to impress you!

  2. This looks just ridiculous. I absolutely can’t get over how amazing they look with the chutney and the feta.

  3. I did not procrastinate! I made these last night and they were delicious except my husband does not like lamb one bit so I made his with chicken/caramelized onion burger. My neighbor’s 14 year old grandson came over to my patio to find out what I was grilling that smelled so good! VIP company coming in August; I’m hoping this isn’t to casual a dinner to serve, cuz I’m hooked!

  4. I’ve only just recently tried lamb before, but I’ve never cooked with it. This looks too good to pass up! Thanks for sharing this recipe.

  5. I’m pretty sure I’ve tried lamb but, I can’t say that it’s a meat I really care for. But, this looks quite appetizing. I am especially loving the peach chutney and the pistachio feta pesto. Yum! Great post 🙂

  6. Love, love, love lamb!!! For some reason I never cook with it, although I order it at restaurants constantly. This recipe looks to die for!

  7. another delicious post tieghan.. definitely know what i will be recreating for dinner tonight!

  8. What a lovely change from beef. I just don’t notice lamb in the meat section. It is not featured prominently enough. But growing up on a farm, we always had it. I don’t think ever had it as a burger. Wonderful selection of spices—-and the chutney is to die for. I think apricots are a underused fruit in cooking. As to procrastination—-I over plan—–too many things on my list. So some items have to be removed on a particular day. So what I don’t really really want to do, I put on the next day’s list OR I do it right away because I don’t want to see it again bugging me.

  9. That feta & pistachio pesto sounds so good. I love lamb, and I’ll bet that chutney works wonders with it’s rich flavor. : )

  10. I just had lunch, but seeing this post has made me hungry all over again, looks incredibly delicious!

  11. Have had plenty of beef, chicken, and pork. Never had veal or lamb.

    No, I am not a procastinator. I get very stressed if things happen at the last minute that I am not ready for. In fact, I just made 3 recipes for a food blogger that is doing a cookbook and ask for volunteers to make some things. She doesn’t need them until Sept. but I got the recipes from her and this was a good week to do them. Want to do 2 more soon.