Mediterranean Lamb Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2 lbs fresh ground Lamb
1 1/2 tbsp Weber Grill Creations Chicago Steak Seasoning
1 1/2 tbsp Lea & Perrins Worcestershire Sauce
1 tsp sea salt
1/2 tsp fresh ground pepper

Goat Cheese Center
2 tbsp fresh basil (about 9-10 leaves)
1 tbsp fresh mint (about 4-5 large leaves)
1 tsp fresh thyme
4 oz goat cheese, softened
1/2 tsp sea salt

Drunken Onions
1 large red onion, sliced (about 2 cups)
1 Tbsp Colavita Balsamic vinegar
1 Tbsp Colavita Extra Virgin Olive Oil
1/2 cup Sutter Home Zinfandel
1/2 tsp sea salt
1/2 tsp ground pepper

6 Fresh Brioche buns sliced


Preheat charcoal grill (with cover) to medium hot fire or a gas gril to medium high heat.
Gently combine ground lamb with seasoning, worchestershire sauce, salt and pepper. Form 6 patties creating a little indention in the center of each and set aside. Evenly divide goat cheese mixture (about 1 to 1 1/2 Tbsp each) and place in each burger indention; folding the burger in half to cover the cheese mixture. Repeat until done. Set aside til grill is ready.

When grill is ready Place patties on grill and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium rare.

Drunken Onions – While burgers are cooking;
in a grill pan, place sliced onion, balsamic vinegar, olive oil, and red wine – season with salt and pepper. Place on grill and cook until done and wine is absorbed -about 6 minutes.

Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 1 minute of grilling. It does not take long for Brioche buns to toast.

To assemble the burgers, place a patty on each bun bottom, followed by equal portions of the drunken onions on top of each burger. Add bun tops and serve.

Makes 6 burgers