Lavender-scented Lamb Burger With Grilled Asparagus and Lemon-Herb Goat Cheese

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 1/2 pounds freshly ground lamb
3 chopped sprigs of fresh lavender
2 teaspoons salt
18 fresh asparagus spears, trimmed
2 Tbsp olive oil, plus 3 TBS
1 Tbsp sea salt
6 ounces of goat cheese, softened
2 Tbsp mayonnaise
1 1/2 Tbsp fresh lemon zest
1/3 cup chopped fresh parsley
6 Focaccia rolls, split



Preheat the gas grill to medium-high.

In a large bowl,add your ground lamb, chopped lavender, and salt. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 6 patties. Set aside to let rest.

Toss your fresh asparagus in 2 tablespoons of olive oil and tablespoon of sea salt. Place on grill (across the grate so spears do not fall through) and let cook for 3 minutes. Remove from heat and keep warm while you grill your burgers.

In a small bowl, stir together your goat cheese, mayonnaise, lemon zest, and fresh parsley. Cover and set aside in a cool place.

Put your burger patties on the preheated grill over direct heat. Cook burgers for a total of 4-5 minutes per side. A few minutes before the burgers are cooked to your desired doneness, brush the inside of your Focaccia rolls with remaining 3 tablespoons of olive oil and put on the grill to toast slightly. When everything is ready, assemble your burgers – place a patty on each roll topped with 3 grilled asparagus spears and finish with top of roll, smeared with a generous helping of lemon-herb goat cheese on the inside. Enjoy!

Serves 6