Wine Varietal: Zinfandel
1 1/2#ground chuck 80/20
1/2# ground lamb
1/2 cup grated white onion
2 lg. cloves minced garlic
2 T. chopped Italian parsely
1/2 tsp. baking soda
1 T. Vegeta (seasoning found in specialty Middle Eastern stores)
1/4 vegetable oil for brushing grill rack
1/4 cup Ajvar, mild or hot (red pepper and eggplant spread found in speciality stores)
1 T. good quality mayonnaise
6oz. crumbled feta cheese
6 romaine lettuce leaves
2 lg. beef steak tomatoes
1medium Vidalia or other sweet onion
6 quality 4″ Ciabatta rolls
1/4 olive oil for rolls
Prepare a medium-hot grill in a charcoal grill cover, or pre-heat a gas grill to medium-high.
Combine ground chuck, ground lamb, grated white onion, minced garlic, chopped parsley, baking soda and Vegeta by mixing with hands until all ingredients are incorporated. Divide into 6 equal sized patties. Place on on parchment covered sheet pan, then cover loosely with plastic wrap. Refrigerate for one hour.
Blend ajvar and mayo in small bowl, cover with plastic wrap and refrigerate.
Crumble feta and place in small bowl, cover with plastic wrap and refrigerate.
Wash romaine leaves and dry with paper towel or salad spinner, place on plate cover with plastic wrap and refrigerate.
Wash tomatoes, then slice into 6-1/2″ slices; clean white onions and slice thin; place on plate cover with plastic wrap and refrigerate.
Cut rolls in half; cover and set aside.
When grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover and cook, turning once; 5-7 minutes per side for medium. Brush rolls with olive oil, place on the rack cut side down on the outer edge of the grill rack and toast light, during the last 2 minutes of grilling.
Assemble the burgers; spread equal amounts of the Ajvar mayonnaise on the bottom roll; place lettuce leaf, tomato onion, burger and top with 1oz. crumbled feta cheese, add the top of the roll and serve.