Lamb Burgers with Mango Chutney Mayo and Minted Romaine

Accolades 2012 Finalists
Serves Makes 6 burgers
Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.

Sometimes the mad scientist in the kitchen can create a very delicious concoction indeed!


1 tablespoon olive oil 
1 small onion, finely diced
2 cloves garlic, minced
5 jarred cherry peppers, seeded and chopped 
1/2 cup chopped sundried tomatoes in oil
1/2 teaspoon ground cumin 
2 pounds ground lamb
1 teaspoon salt
1/2 teaspoon ground black pepper 
1 cup crumbled goat cheese

Vegetable oil, for brushing on the grill rack
6 sesame seed hamburger buns, split

3 tablespoons hot mango chutney
6 tablespoons mayonnaise

1 1/2 cups chopped romaine lettuce
1 cup chopped fresh mint leaves

6 thin slices red onion


Heat a gas grill to medium-high.

To make the patties, place a fireproof skillet on the grill rack and heat the olive oil. Add the onion, garlic, and cherry peppers and saute until tender. Add the tomatoes and cumin and cook 1 minute longer. Remove from the heat and set aside to cool.

Combine the lamb, salt, and black pepper in a large bowl. Add the sauteed vegetables and the cheese and gently combine. Form 6 equal balls and flatten each ball into a patty using a plate to avoid over-handling.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, for 8 to 10 minutes. During the last 2 minutes of cooking, place the buns, cut side down, on the grill to toast lightly.

While the patties are cooking, combine the mayo and chutney in a bowl and stir to blend. Combine the romaine and mint in a bowl and toss.

To assemble the burgers, place a patty on each bun bottom, then add a slice of red onion and 1/4 cup of the romaine mixture. Spread 1 1/2 tablespoons of the mayo on the cut side of the bun tops and place on top of the lettuce.