Basque Lamb Burgers with Wine-Simmered Apple Compote

Pairs well with:

Zinfandel

Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

Ingredients

1 lb. ground lamb
1 lb. Basque chorizo (or local chorizo or mild Italian sausage)
1 teaspoon granulated garlic
salt and freshly-ground black pepper to taste
6 Mediterranean flatbreads (if not available, use pita bread or flour tortillas)
Wine-Simmered Apple Compote
½ to 1 cup mild wax pepper rings (depending on taste)

½ cup Sutter Home zinfandel
2 Granny Smith apples, peeled and chopped
1 Tb sugar
1/8 tsp lemon zest
1/8 tsp ground cinnamon

 

Instructions

Preheat a gas grill to medium-high. Squeeze sausage from casings and mix gently with lamb. Form into six patties, handling gently, making them oval or semi-circular to fit the break. Sprinkle with garlic powder, salt, and freshly-ground black pepper. Brush preheated grill with vegetable oil. Cover and cook, turning once, 5 to 7 minutes per side, until burgers are done to preference.
Heat flatbread on grill, 1 to 3 minutes, turning once. Place burgers on bread, and spoon on a couple tablespoons spiced apples and sprinkle on wax peppers to taste (1 to 2 tablespoons). Fold over. Serve with remaining zinfandel. Makes six burgers.

Wine-Simmered Apple Compote

½ cup Sutter Home zinfandel
2 Granny Smith apples, peeled and chopped
1 Tb sugar
1/8 tsp lemon zest
1/8 tsp ground cinnamon

Combine all ingredients in small saucepan. Place over grill and heat gently, 10-20 minutes, depending on heat level, until apples soften and wine is nearly simmered away.