Cheese Stuffed Lamb Burgers with Pistachio Pesto Recipe

Pistachio Pesto:
1 cups shelled pistachios, divided
1 garlic clove
1 shallot
1 teaspoon Dijon mustard
1/2 teaspoon capers
1/2 cup fresh basil leaves
1 tablespoon fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup water

Patties:
2 tablespoons Dijon mustard
2 garlic cloves, crushed
1/4 cup dry red wine
1 1/2 teaspoons seasoned salt
1/2 cup chopped pistachios (from above)
2 pounds ground lamb
1/2 cup Boursin or other soft garlic herb cheese
6 ciabatta rolls, split and toasted
2 avocados, peeled, seeded and sliced into wedges

1. Place pistachios in a food processor and pulse until chopped finely; be careful not to grind into a paste. Remove 1/2 cup and set aside for patties. Add garlic clove and shallot to the food processor while it is running to chop finely. Scrape down the sides of bowl. Add mustard, capers, basil and lime juice; process well. While running, add oil and water; process until well mixed. Set aside.
2. To make patties, combine mustard, garlic, wine, seasoned and table salt, and reserved chopped pistachios. Add lamb; mix gently. Form 12 thin patties. Divide cheese among 6 patties; press gently into center. Place remaining patties on top, press, and seal edges to totally enclose cheese filling, forming 6 patties.
3. Brush grill rack with oil. Place patties on rack and cook 6 to 9 minutes on each side or desired degree of doneness.
4. Place burgers on roll bottoms; top with avocado, pesto and bun tops. Serves 6.

"Relish Grilling Out," June 2006. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com

Per serving: 880 calories, 60 g fat, 44g prot., 39g carbs, 8g fiber, 860mg sodium.