Ingredients:

For 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

For burgers
1 1/2 lb lean ground lamb

Preparation

Prepare grill for cooking.

Make chutney: 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). Remove from heat and stir in tomatoes and salt to taste. Stir in cilantro just before serving.

Make burgers:
Form lamb into 4 (3/4-inch-thick) patties and season with salt and pepper. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.