Lamb Burger With Apricot Chutney - cooking recipe

Ingredients

1 cup dried apricots, coarsely chopped
1/2 cup brown sugar
1/4 cup white balsamic
1 None fresh long red chili, seeded, chopped
1 None red onion, coarsely chopped
1 clove garlic
1 (1/2 inch) piece fresh ginger, peeled, chopped
1/4 cup packaged white breadcrumbs
1 lb ground lamb
1 tbsp olive oil
4 large eggs, at room temperature
4 None slices ciabatta, toasted, buttered
1/2 cup arugula
None None thick-cut fries, to serve

Preparation

To make chutney, combine apricots, 1/2 cup of water, sugar, balsamic and half the chili in a saucepan over low heat. Cook and stir 2 minutes or until sugar dissolves. Increase heat to moderate and bring to a boil. Reduce heat, simmer, uncovered, 8 minutes or until apricots are tender and liquid has reduced. Remove from heat. Cool.
Meanwhile, using a food processor, process onion, remaining chili, garlic and ginger until finely chopped. Transfer to a bowl. Add breadcrumbs and ground lamb. Season with salt and pepper and mix well to combine. Shape into 4 patties.
In a frying pan, heat oil over moderate heat. Cook patties 4 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil to keep warm. Wipe pan clean. Place pan over moderately low heat. Crack eggs into pan and fry 2-3 minutes or until cooked to your liking.
Place buttered toast on serving plates. Top with arugula, a patty, chutney and a fried egg. Serve with fries and remaining chutney.