RECIPES: Recipe Details
Mediterranean Lamb Burgers
These burgers remind me of my visits to Athens and Santorini two years ago.
1 1/2 pounds lean ground lamb
2 Tablespoons olive oil
3 garlic cloves, minced
3 Tablespoons dry red wine (Sutter Home, of course)
2 teaspoons crushed dry oregano
2 Tablespoons Dijon mustard
Salt, to taste
Pepper, to taste
Caramelized sliced red onions, for topping
Toasted whole wheat or multi-grain buns
Mix the ground lamb with the olive oil, minced garlic cloves, dry red wine, oregano, Dijon mustard, salt and pepper. Form into 4-6 patties without too much handling. Grill over hot coals for two minutes per side to sear in juices, then move to side of grill where coals are medium to finish for five to six minutes or to taste. Place lettuce leaves on bottom side of toasted bun, top with grilled lamb burger, then with sliced tomato, then place caramelized red onion on before adding top bun. These lamb burgers are perfect as is, but you could garnish with more Dijon mustard if you choose. Makes four to six burgers, depending on appetite.