Ethiopian Lamb Burgers with Beet, Red Onion, and Orange Salsa

Rethink the barbecue classic using burgers made from our Icelandic lamb blended with mildly spicy African flavors.  This fresh salsa pairs perfectly with our Ethiopian lamb burgers.  Makes enough for 4 burgers.

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Salsa

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon honey

2 beets, boiled, peeled, cut into 1/3-inch cubes

1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes

1 cup chopped red onion

1/4 cup chopped pitted green Greek olives

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Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.  Can be made 8 hours ahead. Cover and chill.

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