Pistachio Lamb Burgers

Accolades 2005 Finalists
Serves Makes 6 burgers
Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Pistachio Pesto:

1 1/2 cups roasted and salted shelled pistachios
1 garlic clove
1/2 shallot (about the size of 1 tablespoon)
1 teaspoon Dijon mustard
1/2 teaspoon capers
1/2 cup fresh basil leaves
1 tablespoon fresh lime juice
1/4 cup Colavita Extra Virgin Olive Oil


2 tablespoons Dijon mustard
2 garlic cloves, pressed or finely chopped
1/4 cup Sutter Home Pinot Noir
2 teaspoons Chef Paul Prudhomm’s Meat Magic Seasoning Blend
1/2 teaspoon salt
1 cup chopped pistachios (from above)
2 pounds ground lamb
1/2 cup Boursin or other soft garlic herb cheese

Vegetable oil, for brushing the grill rack
6 ciabatta rolls, split
6 tablespoons mayonnaise
2 California Hass avocados, peeled, seeded, and sliced into wedges



Place the pistachios in a food processor and pulse until chopped finely; be careful not to grind the nuts into a paste. Remove 1 cup and set aside for the patties. Add the garlic clove and shallot to the food processor while it is running to chop finely. Scrape down the sides of the bowl, and then add the mustard, capers, basil, and lime juice and process well. While running, add the oil and process until well mixed. Set the pesto aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the patties, combine the mustard, garlic, Pinot Noir, seasoning blend, salt, and the reserved chopped pistachios in a large bowl and stir to mix. Add the lamb and gently combine with the other ingredients. Divide the mixture into 12 equal portions and form into thin patties. Divide the cheese among 6 of the patties and press gently into the center. Place the remaining patties on top, press, and seal the edges to totally enclose the cheese filling, forming 6 patties.

Brush the grill rack with oil. Place the patties on the rack and cook until cooked through, 6 to 9 minutes on each side. For best results, cook until an instant-read thermometer inserted into the center of the patties registers 160 degrees F.

While the patties are cooking, toast the rolls, cut side down, lightly on the grill.

To assemble the burgers, spread the pistachio pesto on the cut sides of the roll bottoms and spread the mayonnaise on the cut sides of the roll tops. Place the patties on the roll bottoms, add the avocado, and add the bun tops.