Jerk Marinated Lamb Burger with Tomato chutney

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Chef Noel’s Jerk Marinated lamb burger with Tomato chutney

1 1/2 lb lean ground lamb
2 tbs Chef Noel’s Jerk marinade
2 eggs
1/4 cup breadcrumbs
1 tsp salt
burger buns
lettuce leaves
crumbled feta cheese

4 ripe tomatoes, cored and chopped (you don’t need to peel them)
1/2 onion, chopped
2 tsp salt
1 tsp cumin
1 tsp ginger powder
1 tbs curry powder
1/4 cup vinegar
1 tsp ginger powder
3 tbs sugar

Mix all the ingredients with the ground lamb, form patties and put to chill or freeze overnight to form.

Preheat grill and lightly oil grill grate. Grill burgers on each side for 4 minutes for medium-rare. Toast bread and prepare toppings, add chutney to toasted bread, grilled patty, lettuce and crumbled feta.

To make chutney (directions): Place tomatoes and onions in a non-corrosive stainless-steel or plastic container and sprinkle with salt. Leave to stand for at least 4 hours and up to 12 hours. Strain off and discard the liquid produced.

Place drained tomatoes and onions in a medium pot with curry powder, cumin, ginger powder and vinegar. Allow to boil for about 15 minutes. Stir in sugar until dissolved, then continue to boil gently for another 15 minutes. Tomato Relish will last for months in sealed bottles or jars.

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