The Peacock's Pen

 

 

Lamb and Havarti Burgers

6 servings

Sauce

1 1/2 cups non-fat Greek yogurt
1 1/4 tablespoons Sutter Home White Zinfandel wine
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon kosher salt
1/4 teaspoon lemon pepper
1 1/2 tablespoons fresh chopped mint
1/8 teaspoon fresh ground nutmeg

Burgers

Olive oil cooking spray
1 1/2 pound lean ground lamb
1/2 cup shallot, finely chopped
1 tablespoon extra-virgin olive oil to sauté shallots
3 tablespoons Greek olives; pitted and chopped fine
1/2 cup crumbled feta cheese
2 tablespoons Sutter Home White Zinfandel wine
3/4 teaspoons salt
1/4 teaspoon lemon pepper
1/2 teaspoon fresh grated lemon peel

Topping

12 thin slices Havarti cheese 2 ½ x 2 ½ inches
18 fresh baby spinach leaves
3 medium ripe tomatoes sliced thin to equal 12 slices

talian Bread

12 slices 1/2 inch thick of good Italian bread
1/2 cup olive oil
1/4 cup melted Irish garlic herb butter

 Sauce
In a medium bowl, whisk yogurt, wine and lemon juice together. Add salt, lemon pepper, grated lemon peel and nutmeg; mix well. Cover and chill in refrigerator while preparing and cooking lamb burgers.

Prepare Grill, Sauté shallots, and heat Irish garlic herb butter

Preheat outdoor grill for direct grilling over medium heat.

Place a small seasoned cast-iron skillet on preheated grill. Sauté shallots in 1 tablespoon of olive oil for approximately two minutes. Remove pan and drain shallots on paper towel; let come to room temperature.

Heat the Irish garlic herb butter in a small pan on the grill until melted. Remove and keep warm.

Burgers

In a large bowl, combine ground lamb, wine, salt, lemon pepper, grated lemon peel, cooled shallots, olives and feta cheese. Gently mix and shape lamb mixture into 6 equal patties about ½ inch thick; don’t over mix. You can use a hamburger press. Press a nickel-size indentation in the center of one side of each patty. Place patties on a plate; cover and chill until ready to grill.

Grill

Coat preheated grill with olive oil cooking spray. Place burgers on grill with indentation facing up. Cover and cook burgers for 4 minutes, turn and cook for 3 to 4 more minutes or until the burger reaches 160 degrees. Add two thin slices Havarti cheese to each burger the last two minutes of grilling.

Bread

Brush one side of the 12 slices lightly with olive oil. Add the 12 slices of prepared bread to the grill the last two minutes of the lamb’s cooking time. Grill for approximately 1 to 2 minutes on each side or until you have grill marks. Remove and brush 6 slices of the bread with the melted garlic herb butter for the bottom of the burgers.

Assembling the Burger

Place a lamb burger on prepared bottom slices of Italian bread. Spread 1 tablespoon of the yogurt sauce over the top of the Havarti cheese. Put 3 fresh spinach leaves on top of the yogurt sauce and top with two thin slices of ripe tomato.