East Indian Lamb Burgers

Pairs well with:


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


For the burgers:
2 lbs.ground lamb
2/3 c. finely chopped onion
1/2 c. finely chopped green pepper
8 T. finely snipped parsley
2 t. crushed dried mint, or fresh mint if available
1/2 c. Sutter Home Zinfandel
1 t. salt
1/2 t. pepper
For the sauce:
8 oz. low fat plain yogurt
1/2 c. finely chopped peeled cucumber
2 t. crushed dried mint, or fresh mint if available
1/2 t. salt
1/4 t. pepper
1 T. lemon juice
6 pita breads or 6 Indian flat breads, such as naan, if available



For the burgers: In a medium bowl, thoroughly mix together the ground lamb, onion, green pepper, parsley, mint, salt, pepper, and Zinfandel cover bowl and place in refrigerator for 30-45 minutes Prep time for this stage: 20 min. plus marinating time For the sauce: In a small bowl, blend together the yogurt, cucumber, mint, salt, pepper and lemon juice. Cover and refrigerate until serving time. Prep time for this stage: 10 minutes Shape burgers into 6 patties. If using pita bread, split open (Prep time 10 minutes) Grill approximately 4 minutes on each side. While grilling the burgers, grill the bread for approximately 1 minute on each side. Remove burgers and bread from grill. Place burgers on bread and spoon yogurt sauce over each burger. Serve with a rice and vegetable salad, and Sutter Home White Merlot or White Cabernet Sauvignon.