The Peanut Butter & Jelly Burger

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.


3/4 cup bread crums
2 med eggs
2 sm. shallot bulbs (finely chopped)
1Tbsp. Salt
1 Tbsp. Pepper
1.25 lbs ground lamb
3/4 cup smooth peanut butter
1/4 cup cocunut milk
1/4 cup mint jelly
3 tsp Grape Jam
3 tsp Vegetable Oil (for coating the grill, set aside 1 tsp of oil to use for coating the 12 slices of white bread
12 slices white bread, toasted on grill, (the ends of the bread will be cut off




In a bowl combine the bread crumbs, 2 eggs, the finely chopped shallots, and the salt and pepper. Add the ground lamb and gently mix with a fork until the ingredients are evenly blended. Divide the Lamb mixture into 6 equal portions, approximately 5 oz. each. With your hands, shape each portion into an approximate 3/4-inch-thick patty. Lay the patties side by side on a plate, cover airtight, and set aside till ready for grilling.

In a small food processor combine the peanut butter and coconut milk. Mix together, spoon out into a bowl, cover and set aside. In a small bowl combine the mint jelly and grape jam together. Mix them together with a small whisk, cover and set aside.

Prepare a charcoal or gas grill for direct, medium-high heat (where you can hold your hand just above grill level only 3 to 4 seconds). For charcoal grill: Before you put the grill over the hot coals, brush grill with a generous coat of oil. For gas grill: When hot, brush grill with a generous coat of oil.

Lay Lamb patties on well-oiled grill (close lid if using gas) and cook 4 minutes, then turn burgers with a wide spatula. Check temperature after turning the burgers. Continue cooking until meat is registering medium on a meat thermometer. 4 to 5 minutes longer. When burger is registering medium, remove from grill, put onto a platter or cooking sheet, cover and set aside.

Take the 12 slices of white bread and cut off the ends of each piece of bread. Discard the ends of the bread. With a small kitchen brush, use the remaining 1 tsp that we set aside earlier to apply a smooth coat of vegetable oil on each side of the bread. Place each slice of bread on the grill and watch the bread closely, turning the bread once. (We want the bread to be toasted, not burned. Should be less than a minute on each side of the bread). Remove the bread from the grill and place the bread on a serving platter or large cookie sheet.

Retrieve the peanut sauce you had set aside, uncover, with a small spatula or butter knife apply a layer of peanut butter to one side of a piece of bread and place on the platter.

Retrieve the lamb burgers, uncover and place a burger on each of the 6 slices of white bread that you just applied the peanut sauce to.

Retrieve the mint jelly & jam mixture you set aside, uncover, with a spatula or butter knife apply a smooth layer of the jelly to the remaining 6 slices of the white bread. Cover the burger with these 6 remaining slices of bread.

Slice the burgers in half and serve. And enjoy…Opa!