Lamburgers with Feta-Mint Mayo

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 1/2 lbs. lean ground lamb
1/2 lb. ground sirloin
1 garlic clove, minced
1/3 cup pitted, minced kalamata olives
1/3 cup minced, green onions
1/2 tsp. salt
Vegetable oil for brushing on grill rack
2/3 cup Italian salad dressing for brushing on burgers
6 seeded or whole grain hamburger buns, split
Feta-Mint Mayo
1/2 cup mayonnaise
1/3 cup crumbled feta cheese with garlic and herb
1 Tbsp. fresh mint, finely chopped
1 tsp. fresh lemon juice
6 cooked bacon slices
6 tomato slices
6 thin red onion slices
red lettuce leaves



1) For burgers, combine the lamb, sirloin, garlic, olives, onions, and salt in a large bowl. Handle the mixture as little as possible to avoid compacting it; mix well. Divide mixture into 6 equal portions and form into round patties. Chill 15 minutes. 2) Preheat a gas grill to medium. Brush grill rack with vegetable oil. 3) Place the patties on the grill and cook 5-7 minutes on each side or until patties are done, basting frequently with salad dressing. Lightly toast cut sides of buns on grill. 4) For Feta-Mint Mayo, in a small bowl combine mayonnaise, feta cheese, mint and lemon juice. 5) Spread Feta-Mint Mayo evenly on cut sides of each bun half, layer bottoms with a burger, bacon slice, tomato slice, onion slice and lettuce. Top with top halves of buns. Makes 6 burgers.