Lamb Pocket Burgers

These burgers have a definite Middle Eastern accent. You cook the curry-seasoned lamb patties on the grill, then slip them into warmed pocket bread halves and top with cucumber, chutney, and yogurt.

INGREDIENTS

• Condiments (directions follow)
• 1 small onion
• 1/3 cup dried apricots
• 1/4 cup fine dry bread crumbs
• 1 pound lean ground lamb, purchased or ground in the processor
• 1 egg
• 2 teaspoons curry powder
• 3 pocket breads, cut in half
  

METHOD

Prepare condiments and set aside.

Insert metal blade. Chop onion ; set aside. Place apricots in work bowl and process, using on-off pulses, until chopped. Leave in work bowl. Add onion, bread crumbs, lamb, egg, and curry powder; process, using on-off pulses, until ingredients are well combined.

Shape mixture into 6 oblong patties, each 3 to 4 inches long and about 1/2 inch thick. Place patties on a lightly greased grill, 4 to 6 inches above a solid bed of glowing coals. Cook, turning as needed, until done to your liking when slashed— about 10 minutes total for medium-rare. (Or broil 3 inches below heat for 4 to 5 minutes per side.)

While patties cook, wrap pocket breads in heavy-duty foil and heat at side of grill, if desired. (If broiling patties, place breads in oven during last few minutes of cooking.)

To serve, place each patty in a pocket bread half and top with condiments. Makes 6 servings.

Condiments. Insert slicing disc. Slice 1 medium-size cucumber; place in a small bowl. Change to metal blade; place 1/4 to 1/2 cup Major Grey's chutney in work bowl and pro¬cess, using on-off pulses, until chopped. Place in a small bowl. Pass plain yogurt in a third bowl.