Mighty Miti

Pairs well with:


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


1.5 lbs ground sirloin
0.5 lbs ground lamb
1/2 tsp baking soda
3 Tbsp seltzer water
10 cloves garlic grated on a micro-plane
4 Tbsp ground coriander
2 tsp salt
crumbled Stilton, crumbled chive cotswald (1/4 lb each) sauted/grilled onions
small sourdough rolls (6)
2 Tbsp extra virgin olive oil.



Combine the lamb, beef, salt, and olive oil with your hands (set aside a small amount of olive oil to grease your hands with). Combine the baking soda and coriander. Add the baking soda, coriander, garlic, and seltzer water to the meat and mix with hands. Rub remaining olive oil on hands and form 6 football shaped paties. Make an indentation in each paty the size of your index finger. Grill over high heat for two minutes, dent side down. Turn over, put the cheese into the indentation, and grill until the meat puffs out and the cheese is well melted. Split the rolls and lightly toast the inside on the grill. Serve the burgers with the grilled onions on the roll. Serve with a dipping sauce of salt water and crushed garlic.