The Fire Bearer(HOT ancestral baste)

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 medium large ripe banana
1 clove garlic , pressed
3 Tbls Colavita Oleo Limone
2 Tbls fresh oregano, cleaned and chopped fine
1/2 teas. kosher salt (the feta adds more salt)
1/2 teas. coarsely ground black pepper
1/2 cup Treasure cave feta cheese crumbled
2 1/2 LBS. freshly ground leg of lamb
1 Tbls. ground cumin
1 Teas ground cayenne pepper
2 Tbls ground fenugreek
1 clove garlic pressed
1 tbls ground Hungarian paprika
1/2 teas kosher salt
1/2 cup water
6 large Brioche hamburger buns split
6 1/4 inch thick slices of watermelon
1/2 teas honey
1 teas fresh lemon juice
1/2 teas grated lemon zest
2 Tbls. flat leaf parsley chopped fine
1/4 teas kosher salt
6 Tbls. sour cream


Heat grill to hot

Ina large bowl , mix together bannan (peeled and mashed with fork) , press and add garlic;measure and add Colavita Oleo Limone ; finely chop and add oregano ; measure and add salt , pepper and Treasure Cave Feta crumbles. Mix in lamb and form 6 flat patties, place on a tray , cover with foil and set aside over ice or in fridge/cooler.

In a small bowl measure out and mix together cummin, cayenne, fenugreek , garlic (pressed), paprika , salt adn enough water to form a thin batter like consistancy , cover bowl with foil and set aside.

At this time , split rolls, prepare watermelon slices and plate, and in a small bowl , measure grate and add and mix together the honey , lemon juice, grate and add zest, parsley (chopped fine) and salt and sour cream. For the ‘sour cream finish’ cover both watermelon and sour cream mixture with foil and place over ice ( or in fridge/cooler)

Place burgers on hot grill , grilling for 3-4 minutes per side, flipping once. When burgers are ready to flip , with brush ; baste with half of the Fire – Bearer baste (loosen with a bit of water if to thick) ; when flipped , batse other side of burgers with remaining baste and place split buns off to one side of grill to toast. When burgers are about ready , plate bottom halves of the toasted buns. Top each with a burger , a slice of watermelon quencher , equal portions of the ‘sour cream finish’ and cover with tops of buns.