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

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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.

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

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.