Lamb Burgers Provencale

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 pound freshly ground lamb
1/2 pound very lean ground turkey
1 tablespoon minced fresh rosemary
2 cloves garlic, minced
1 1/4 teaspoons freshly ground sea salt
3/4 teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar
2 tablespoons Cabernet Savignon
1 teaspoon lemon juice
10 large spinach leaves, minced
vegetable oil for oiling grill rack
6 wheat hamburger buns
6 ounces chevre, cut into 6 slices
6 paper-thin slices sweet red onion
6 1/8-inch thick slices ripe tomato



1. In a large mixing bowl, use a fork to lightly combine the ground lamb and turkey. Add the rosemary, minced garlic, salt, pepper, balsamic vinegar, wine, and lemon juice. Mix thoroughly, but lightly, to avoid compacting the meat mixture. Finally, stir in the minced spinach leaves; make sure the spinach is evenly distributed throughout the meat mixture. 2. Prepare a medium-hot fire in a charcoal grill. Brush the grill rack lightly with vegetable oil to prevent the burgers from sticking to the grill rack. 3. Evenly divide the meat mixture into six portions. Lightly shape into patties of even thickness. 4. Place the burgers on the grill rack over medium-hot coals. Grill the burgers four to five minutes per side, turning once. An instant-read thermometer may be inserted into the center of the burgers to check for doneness; it should register 160 degrees Fahrenheit. 5. In the last several minutes of grilling, open the buns and place cut-side down on the edges of the grill to lightly toast them. 6. To assemble the burgers, place a lamb burger atop the bottom half of the toasted buns. Top each patty with a slice of chevre, a slice of red onion, and a slice of tomato. Top each burger with a bun top and serve immediately.