Lamb Burgers with Red-and Green-Tomato Chutney

• 1/4 cup cider vinegar
• 2 tablespoons pure maple syrup
• 1 large garlic clove, minced
• 1 tablespoon finely grated peeled fresh ginger
• 1/2 teaspoon ground cumin
• 1/8 to 1/4 teaspoon dried hot red pepper flakes, or to taste
• 1 plum tomato, seeded and finely chopped
• 1 small green (unripe) tomato, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 1/2 lb lean ground lamb

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.
4. Stir in cilantro just before serving.
5. Form lamb into 4 (3/4-inch-thick) patties and season with salt and pepper.
6. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
7. Serve burgers with chutney.

cider vinegar, maple syrup, garlic, ginger, ground cumin, pepper, tomato, green, fresh cilantro, lean ground lamb

Taken from www.epicurious.com/recipes/food/views/lamb-burgers-with-red-and-green-tomato-chutney-103665 (may not work)