Lamb Burgers with Red-and Green-Tomato Chutney

Ingredients

• 0.3 cup cider vinegar 
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh finely grated peeled
• 1 large garlic clove minced
• 1 small tomatoes green seeded finely chopped (unripe)
• 0.5 teaspoon ground cumin 
• 1.5 lb lamb lean
• 2 tablespoons maple syrup pure
• 1  plum tomatoes seeded finely chopped
• 0.1 teaspoon pepper flakes dried red hot to taste

Equipment

• sauce pan
• grill

Directions

1. Prepare grill for cooking.
2. Boil vinegar, syrup, garlic, ginger, cumin, and red pepper flakes in a small saucepan until thickened and reduced to about 2 tablespoons, 2 to 3 minutes (watch carefully).
3. Remove from heat and stir in tomatoes and salt to taste. Stir in cilantro just before serving.
4. Form lamb into 4 (3/4-inch-thick) patties and season with salt and pepper. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
5. Serve burgers with chutney.