Recipes

Mediterranean-Style Lamb Burgers

Pairs Well With

Basic burgers

Ingredients

 1 pound ground lamb
1 shallot
1-2 cloves of garlic
½ cup red wine
¼ teaspoon nutmeg
1 teaspoon dry mustard powder
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
 

Preparation

Mince garlic and shallots. In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté garlic and shallots until translucent, then add wine, herbs and spices. Reduce until there is nearly no liquid, remove from heat, transfer to bowl and refrigerate. Once cold, mix in with the ground lamb and make patties. Right before cooking, dust patties with salt and pepper. Cook on a grill or grill pan on medium-plus heat, searing each side and flipping every two minutes. Cook until medium rare to medium.

Serve on pita buns or fresh-baked ciabatta rolls.

Yogurt topping

Ingredients

4 ounces Greek yogurt
1 tablespoon sriracha or chili paste (more or less, according to taste)
1 teaspoon garlic powder
1 teaspoon salt
4 “twists” of cracked white pepper
 

Preparation

Combine all ingredients.

 

Olive tapenade topping

Ingredients

2-3 types of your favorite olives (pitted) from an olive bar.

Preparation

Place in food processor and pulse. Include some olives that are stuffed with sundried tomatoes and peppers.

 

Additional toppings

Ingredients

Feta cheese
Tomatoes
Fresh spinach leaves
Sautéed onions
Mushrooms
 

Preparation

Top the burgers with any or all of the Mediterranean-style toppings.

 

Merry’s friend Maile Arnold grows delicious, organic lamb on her home ranch in southern Sebastopol. One of our former tasting hosts and sometimes chef, Taron Huckle, created these yummy burgers to pair with our 2010 Russian River Valley Pinot Noir. You can do one, some or all of the toppings … the more the messier.