Walnut crusted Aegean Lamb Burger with Pomegranate Glaze and Carmelized Fennel

Pairs well with:


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


2 whole medium fennel
¾ cup prepared mayonaise
3 teaspoons fresh minced garlic
3 & ½ teaspoons salt, TOTAL
1 & ¾ teaspoons fresh ground black pepper, TOTAL
sections of two medium blood oranges,
½ cup prepared tabbouleh salad, TOTAL
½ cup teaspoon Colavita extra virgin olive oil, TOTAL
3 Tablespoons Sutter Home Merlot wine, plus 1 & ½ cups
2 lbs. Ground lamb
½ cup very finely chopped walnuts
1 cup pomegranate juice
2 tablespoons balsamic vinegar, plus ¼ cup
½ teaspoon garam masala spice
about 1 Tablespoon cooking oil for grill
6 one ounce slices Haloumi cheese
6 squarish shaped artisanal soft bakery buns



Cut off fennel “fronds” and chop 2 tablespoons of frond, place into small bowl, add mayonaise 1 teaspoon garlic and ½ teaspoon each salt and pepper. Set aside, chill if possible. Chop orange, add ¼ cup tabbouleh, and 1 tablespoon olive oil, set aside, chill if possible. Prepare burgers, In medium bowl mix, 2 teaspoons of salt, 1 teaspoon black pepper, 2 teaspoons minced garlic, 3 Tablespoons wine, ¼ cup tabbouleh, and lamb, together gently and shape into 6 patties. Dust patties with walnuts, press in. Set aside. Heat grill to 400° and place large ovenproof skillet over grids. Add 1 & ½ cups wine, 1 cup pomegranate juice, and 2 Tablespoons balsamic vinegar. Simmer and reduce until thick, about ¾ cup, remove from heat and stir in garam masala. For camelized fennel. Cut off any bad areas from bulb and remove “core” Quarter bulb and separate pieces. Place pieces on top rack of grill or away from hottest flame. In small bowl mix with fork, ¼ cup vinegar, ¼ cup olive oil, 1 teaspoon salt. Baste balsamic sauce over fennel as it cooks. Grill and turn fennel until nicely caramelized about 10 or 15 minutes. Close grill in between. Remove fennel, sprinkle with ¼ teaspoon pepper and set aside. Brush grill with cooking oil and place burgers on hottest part of grill and cook 3 to 4 minutes per side, basting heavily with pomegranate sauce. During last minute cover with cheese and close lid. Cook until just barely pink in center. Split buns and brush with 3 tablespoon extra virgin olive oil . Grill oil side down until golden. To assemble. Spread both sides of buns with fennel mayo, top bottom bun with caramelized fennel, burger, orange salsa, and top bun. Serves 6.