Ingredients

• 1 large shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon Harissa
• 1 ¼ teaspoons salt
• ¾ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 2 lbs ground lamb
• 1 jar Stonewall Mango Chutney
• 15 mini brioche hamburger buns, split horizontally

Procedure

1. In a large bowl mix the shallot, cilantro, harissa, garlic, salt, pepper, coriander and cumin, add the lamb and mix well to combine. Shape mixture in 12-15 ½ inch thick mini patties. Arrange on a baking sheet. The burgers can be made 8 hours ahead. Cover and chill.
2. Spray grill rack with nonstick spray and prepare grill to medium-high heat. Grill buns, cut side down, until golden, about 2 minutes and transfer to a platter. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Place a burger on each bun and top with chutney to serve.