balkan burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 1/2 pounds ground beef (80/20)
1/2 pound ground lamb
1 T. minced garlic
2 T. minced white onion
1/4 chopped fresh parsley
1 t. baking soda
1/2 t. ground red pepper
1/4 t. salt
1/4 t. ground black pepper
4 ounces feta cheese
1/4 C. mayonnaise
1/4 C. ajvar (red pepper, eggplant, salt, oil and spices)prepared product found in specialty section of grocery
2 C. shredded romaine lettuce
6 each crusty rolls vegetable oil for the grill



1. Prepare a medium-hot fire in a charcoal grill with a cover or preheat gas grill to medium-high. 2. Combine ground beef, ground lamb, minced garlic, minced onion, chopped parsley, baking soda, red pepper, salt and ground black pepper. Handle mixture as little as possible to avoid compacting, mix well. Divide the mixture into 6 equally pattied burgers, cover and set aside. 3. Mix mayonnaise and ajvar, cover and set aside. 4. Crumble feta cheese, cover and set aside. 5. Chiffonade romaine, cover and set aside. 6. Slice crusty rolls, set aside. 7. When the grill is ready, brush the grill rack with vegetable oil. Place patties on the rack, close cover and cook for 4 minutes, turn and cook for 4 more minutes, until medium rare. 8. Brush sliced crusty rolls with vegetable oil and toast lightly on grill the last few minutes. 9. To assemble burgers, on each roll bottom spread an equal amount of the avjar mayonnaise then equal amounts for the shredded romaine, one burger and top with equal amounts of the crumbled feta cheese. Add top of the roll and serve.