Southern Lamb Burgers with Mint Dressing and Home Fre Onions

Pairs well with:


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

Fresh spearmint and Smithfield country bacon bring southern flavor to juicy lamb burgers.The Home Fre onions make a beautiful and flavorful topping that contrasts nicely with the Romaine lettuce. I like to enjoy my Southern Lamb Burgers with a glass of the same wine I use to cook the Home Fre Onions.


Mint Dressing

1/2 cup prepared mayonnaise
1 1/2 tablespoon capers, rinsed, drained and chopped
1/3 cup fresh spearmint, chopped
1/3 cup fresh parsley, chopped
2 tablespoons shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt
1/4 teaspoon black pepper, freshly ground

Southern Lamb Burgers

6 strips Smithfield country style bacon
1 pound ground lamb
1 pound ground chuck
1/4 cup Sutter Home Fre Merlot
2 cloves garlic, finely chopped
1/2 teaspoon coarse salt
1/4 teaspoon pepper, freshly ground

Home Fre Onions

2 tablespoons butter
6 medium thick slices of Vidalia Onion
1/2 cup Sutter Home Fre Merlot

Vegetable oil for brushing on the grill rack


6 slices Gruyere cheese
6 focaccia rolls, split
6 leaves romaine lettuce


To make the Southern Mint Dressing, place the mayonnaise in a small mixing bowl. Add the capers, fresh spearmint, fresh parsley, shallots, lemon juice and lemon zest. Season with the crushed red pepper flakes, salt and black pepper. Mix well. Keep the mixture cool until it is ready to be used.

Preheat a gas grill to medium-high heat.

Place Smithfield country bacon on a double sheet of aluminum foil. Cook on the grill, turning the bacon once, until bacon is crisp, about 5 minutes. Remove from the fire. Wrap the bacon in the aluminum foil, and set aside.

To make the patties, finely chop the bacon and crumble into a mixing bowl. Add the ground lamb and ground chuck. Season with the Sutter Home Fre Merlot, garlic, salt, and black pepper. Mix lightly until the ingredients are combined. Divide the mixture into 6 equal portions and form the portions into patties. Store the patties in a cool place until ready to be grilled.

To make the Home Fre Onions, melt the butter in a skillet pre-heated over the medium hot grill. Cut Vidalia onion slices in half, and add to the butter. Cook for 2 minutes. Add the Sutter Home Fre Merlot. Bring to a simmer, and cook for 5 minutes. Remove from heat and set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook. Flip the patties after 5 to 7 minutes, and grill other side for 5 to 7 minutes until patties reach an internal temperature of 160 degrees F. One minute before removing the patties from the grill, top with the Gruyere cheese slices. Place the sliced focaccia rolls cut side down on the grill to toast lightly.

To assemble the burgers, spread a generous amount of the Mint Dressing on each side of the focaccia rolls. Add the burgers, Home Fre onions, and a romaine lettuce leaf. Finish with the top of the roll, and serve. Bon Appetit, yall!

Makes 6 burgers.