Middle East Peace Burger with Fig and Mint Butter

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2.25 pounds fresh ground chuck
.75 pounds ground lamb
3 teaspoon kosher salt
3 teaspoon cracked pepper
1 tablespoon garlic powder
2 tablespoon tumeric
2 tablespoon cumin
2 tablespoon paprika
1 tablespoon dried mint
1 medium shallot
6 dates
8 onces feta cheese
1 small seedless cucumber
6 challah buns

6 figs
6 tablespoon butter
2 tablespoon honey
14 fresh mint leaves


Prepare gas grill to 425 degrees.
Add 2.25 pounds beef to bowl
Add .75 punds lamb to bowl
Add 3 teaspoon kosher salt to bowl
Add 3 teaspoon cracked pepper to bowl
Add 1 tablespoon garlic powder to bowl
Add 2 tablespoon tumeric to bowl
Add 2 tablespoon cumin to bowl
Add 2 tablespoon paprika to bowl
Add 1 tablespoon dried mint to bowl
Add 1 medium shallot- diced to bowl
Add 6 dates- minced fine to bowl
Add 8 onces feta cheese to bowl
Slice cucumber into 12 slices- set aside

Combine all ingredients and mix by hand. Form 6 patties.
Place onto grill.
Cook for 3 minutes one side. Turn.
Cook for 3 minutes. Remove from direct heat.
** at this point begin the fig butter.

Fig butter- In food processor combine
6 figs
6 tablespoons butter
2 tablespoons honey
14 fresh mint leaves
Processing until smooth

Return to grill and continue cooking additional 3 minutes per side until meat thermometer reads 160. Turn off grill.

Assemble burgers.

Add one patty to bottom of challah roll.
Add 1 tablespoon of the fig/mint butter
Add two slices of cucumber to patty.
Top with top roll.
Repeat for 5 other burgers.