For the Lamburger
1 tbsp chopped roasted poblano or pasilla chile pepper. *Tip: To roast a chile pepper, place the chile over a gas burner on a cook top or roast under a broiler. Turn the chile with tongs so that all sides are charred. Place the chili in a paper bag and let cool. Peel off the charred skin. Slice open the chile and remove the stem and seeds and chop.
For the Ketchup
1For the “lamburger:” In a large bowl, combine the lamb, shallots, garlic, chili pepper, herbs, salt, and pepper and mix well. Shape the meat into four ½-inch thick patties.
2Heat barbeque coals until they are covered with gray ash. Grill the burgers for 5 to 6 minutes per side. Place one burger on each bun and top with Golden Tomato-Mango Ketchup.
3For the ketchup: heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes. Stir in the tomatoes and mango and cook for 5 minutes. Blend in the wine or broth along with the vinegar, salt, and pepper. Simmer for 5 minutes on low heat. Remove from the heat and let cool.
4Transfer the cooled mixture to a blender and blend until smooth. Store the ketchup in the refrigerator for up to 5 days.
Recipe provided by the American Lamb Board