Ingredients:

Patties
1 1/2 lbs fresh ground Lamb
1 1/2 tbsp Weber Grill Creations Chicago Steak Seasoning
1 1/2 tbsp Lea & Perrins Worcestershire Sauce
1 tsp sea salt
1/2 tsp fresh ground pepper

Goat Cheese Center
2 tbsp fresh basil (about 9-10 leaves)
1 tbsp fresh mint (about 4-5 large leaves)
1 tsp fresh thyme
4 oz goat cheese, softened
1/2 tsp sea salt

Drunken Onions
1 large red onion, sliced (about 2 cups)
1 Tbsp Colavita Balsamic vinegar
1 Tbsp Colavita Extra Virgin Olive Oil
1/2 cup Sutter Home Zinfandel
1/2 tsp sea salt
1/2 tsp ground pepper

Buns
6 Fresh Brioche buns sliced

Instructions:

Preheat charcoal grill (with cover) to medium hot fire or a gas gril to medium high heat.
Patties
Gently combine ground lamb with seasoning, worchestershire sauce, salt and pepper. Form 6 patties creating a little indention in the center of each and set aside. Evenly divide goat cheese mixture (about 1 to 1 1/2 Tbsp each) and place in each burger indention; folding the burger in half to cover the cheese mixture. Repeat until done. Set aside til grill is ready.

When grill is ready Place patties on grill and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium rare.

Drunken Onions – While burgers are cooking;
in a grill pan, place sliced onion, balsamic vinegar, olive oil, and red wine – season with salt and pepper. Place on grill and cook until done and wine is absorbed -about 6 minutes.

Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 1 minute of grilling. It does not take long for Brioche buns to toast.

To assemble the burgers, place a patty on each bun bottom, followed by equal portions of the drunken onions on top of each burger. Add bun tops and serve.

Makes 6 burgers

Ingredients

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
Lettuce leaves
Sliced tomatoes
Toasted whole wheat or multi-grain buns

Instructions

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.