Mediterranean-Spiced Lamb BurgersFeatured by Dawson Creek Winery in the Gold Wine Club.
Another winning recipe from Dawson Creek Winery that will surely turn into an instant favorite. An easy and delicious burger with a twist! Pair it with the Dawson Creek 2013 Syrah.Yield: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes
• 1/2 cup mayonnaise
• 2 Tbs. olive tapenade
• 1 1/2 lbs. ground lamb
• 3 Tbs. coarsely chopped fresh oregano
• 2 tsp. grated garlic
• 2 tsp. ground coriander
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 large egg, lightly beaten
• Vegetable oil, for the grill
• 4 hamburger buns, sliced in half & toasted
• 1/2 red onion, sliced into 4 rings
• 1 handful baby arugula
• 1/2 cup crumbled feta cheese
• 2 Persian cucumbers, thinly sliced
Place the mayonnaise and tapenade in a medium bowl and mix to incorporate. Place the lamb, oregano, garlic, coriander, cumin, salt, pepper, and egg in a large bowl and, using your clean hands, mix until just combined.
Split the meat into 4 equal portions and shape each piece into a patty that is half an inch thick and roughly half an inch wider than the burger buns. Heat a grill pan or outdoor grill to medium high (about 450-550 degrees). When the grill is ready, use tongs to rub the grate with several layers of paper towels soaked in vegetable oil. Place the patties on the grill, close the grill, and cook, making sure you do not press down on the patties, until grill marks appear on the bottom, about 3 minutes. Flip each patty and cook with grill closed until the patties are firm to the touch, about 3 more minutes.
Remove to a clean plate and let rest in a warm place for a few minutes. Spread about 1 Tbs. of the mayonnaise on each top and bottom bun. Divide red onions and cucumber slices amongst burger roll bottoms, top with a patty, then garnish each with arugula and feta. Top with the bun and serve immediately.
Recipe provided by Dawson Creek Winery.