Tantalizing Turkish Tango Burgers with Mint Chutney

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


For Chutney:
1/2 cup fresh cilantro
1-1/2 cups fresh mint leaves
1 teaspoon sambal oelek
1 medium onion, cut into pieces
1 teaspoon salt
1 tablespoon tamarind paste
1/4 cup water, or as needed
For Burgers:
1 lb. ground lamb
1/3 cup finely chopped, dried apricots
2 teaspoons chopped garlic (prepared, from a jar)
1/4 cup tapenade
1/4 cup sun-dried tomato bruschetta (found in specialty stores or gourmet section of supermarket)
1/4 cup finely chopped onion
3/4 cup crumbled feta cheese
1/3 cup chopped pine nuts
1/3 cup chopped fresh cilantro
1/2 cup chopped fresh mint
Oil for greasing the grill
6 Kaiser rolls split



To make the chutney, place all ingredients in a blender, and blend to a smooth paste (may need a little more water to make a paste). Place in a bowl, cover and set aside. Preheat a gas grill to medium-high. With hands, lightly mix all burger ingredients, and shape into 6 patties. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill, turning once, just until done, about 5 minutes on each side. During the last few minutes, place the split Kaiser rolls on the grill to toast. To serve, place burgers on the bottom half of the bun, spread with mint chutney, and top with top half of bun. Makes 6 servings.