Big Daddy Lamb Burger

“AVV Cabernet Franc is a wonderful red wine for summer grilling. It’s got enough acidity to pair with rich foods, but it’s not overly tannic. In Sonoma County we are in the middle of Future Farmers of America Fair season, so we tend to have a good bit of great local lamb around. The Cabernet Franc is a delightful pairing. Big Daddy isn’t entirely a reference to size but deference to Cabernet Franc being the Father of Cabernet Sauvignon, Merlot and Carménère.”

Stewart Vandenberg – Western Regional Sales Director

Serves: 4

Burger Patty:
1 lb ground lamb
1/4 cup white or yellow onions
1/4 cup pine nuts
2 mushrooms, diced into tiny cubes
1/2 tsp thyme
1/2 tsp grated lemon zest
1 tsp fresh rosemary, chopped fine
1/4 cup green onion greens, chopped fine
4 whole wheat buns or rolls

Feta Cream Sauce:
1/2 cup Feta crumbles
1/4 Greek yogurt
1/2 tsp lemon juice
1/2 clove garlic, shredded
1/2 tsp mint leaves, sliced
Pinch of salt

1 ripe avocado, sliced thin
1 large tomato, sliced thick
1/4 cup lemon goat cheese, (4 oz) softened or 1/4 cup feta sauce

Method of Preparation:

In a pan over medium heat, sautée chopped onion until soft, then let cool.

Combine Feta sauce ingredients in a medium bowl and incorporate well.

In a large bowl lightly mix the Lamb, cool onions, pine nuts, mushrooms, thyme, lemon zest, rosemary and green onion greens. Form mixture into patties.

On a medium hot grill, lightly toast the buns/rolls before grilling the burgers until cooked through, about 15 minutes.

Assembly: On the bottom bun, put the avocado and tomato, top with the burger patty and add your choice of lemon goat cheese or Feta sauce.