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Open-Face Lamb Burgers with Pistachio-Apricot Relish

['2 1/2 pounds freshly ground lamb (preferably shoulder)', '2 1/2 teaspoons coarse kosher salt plus more for relish', '1 cup diced pitted fresh apricots', '1/4 cup finely chopped red onion', '1/4 cup diced drained roasted red pepper from jar', '2 tablespoons Sherry wine vinegar', '2 tablespoons extra-virgin olive oil', '1/4 teaspoon curry powder', '1/4 teaspoon sugar', '1 cup coarsely chopped unsalted natural pistachios', '3 tablespoons chopped fresh mint', 'Nonstick vegetable oil spray', '6 (4-inch-diameter) slices (about 1/2 inch thick) sourdough bread']

Place ground lamb in large bowl; sprinkle 2 1/2 teaspoons coarse salt evenly over. Gently mix in salt and shape meat into 6 patties, each about 3/4 inch thick. DO AHEAD Patties can be prepared 6 hours ahead. Arrange on baking sheet, cover, and refrigerate.
Mix apricots and next 6 ingredients in medium bowl; season with salt. Mix chopped pistachios and mint into relish.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place burgers on grill. Place bread slices at edges to toast. Cook burgers to desired doneness and until slightly charred, about 5 minutes per side for mediumrare. Transfer bread to plates. Top each with burger. Spoon relish atop burgers.

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