Chill a couple bottles of Sutter Home White Zinfandel – preferably on ice in a wine bucket.
Combine ground lamb, ground beef, onion, sage, lemon pepper, cayenne, whole grain mustard, balsamic vinegar, olive oil, salt and pepper in large bowl. Mix well (with hands) until all ingredients are full incorporated.
Divide meat in half; then take each half and divide it in half again (into 6 balls total).
Shape each ball into burger patty.
3. Prepare burger toppings – dice cucumber, halve tomatoes, slice Kalamata olives, green onions, prepare spinach, tzatziki bruschetta hummus layer dip, and optional feta cheese/goat cheese – put in separate bowls and set aside.
Or combine cucumber, tomato, green onions into one large bowl and sprinkle w/salt and pepper.
Grill meat patties on gas grill heated to 350 degrees until juices run clear or approximately 4 minutes per side depending on thickness of burger.
When burgers are almost done warm Naan bread on grill.
spread generous amount of tzatziki bruschetta hummus layer dip (about 2-3 Tablespoons) on warm Naan bread, place lamb burger one side of naan, and top with burger toppings (cucumber, tomato, green onion, Kalamata olives and optional feta cheese or goat cheese), fold naan over and secure w/toothpick, if needed.
Serve with glass of chilled Sutter Home White Zinfandel and ENJOY!