Open-Face Lamb Burgers with Pistachio-Apricot Relish

Ingredients

• 1 cup apricots fresh diced pitted
• 2.5 teaspoons coarse kosher salt plus more for relish
• 0.3 teaspoon curry powder 
• 3 tablespoons mint leaves fresh chopped
• 2.5 pounds lamb loins freshly ground (preferably shoulder)
• 2 tablespoons olive oil extra-virgin
• 1 cup natural pistachios unsalted coarsely chopped
• 0.3 cup onion red finely chopped
• 0.3 cup roasted pepper from jar diced red drained
• 2 tablespoons sherry wine vinegar 
• 24 inch sourdough bread ( 1/)
• 0.3 teaspoon sugar 

Equipment

• bowl
• baking sheet
• grill

Directions

1. Place ground lamb in large bowl; sprinkle 2 1/2 teaspoons coarse salt evenly over. Gently mix in salt and shape meat into 6 patties, each about 3/4 inch thick. DO AHEAD Patties can be prepared 6 hours ahead. Arrange on baking sheet, cover, and refrigerate.
2. Mix apricots and next 6 ingredients in medium bowl; season with salt.
3. Mix chopped pistachios and mint into relish.
4. Spray grill rack with nonstick spray. Prepare barbecue (medium heat).
5. Place burgers on grill.
6. Place bread slices at edges to toast. Cook burgers to desired doneness and until slightly charred, about 5 minutes per side for mediumrare.
7. Transfer bread to plates. Top each with burger. Spoon relish atop burgers.