Lamb Burgers with Wine Reduction
Lamb doesn’t always need a fancy presentation to create a surprise for your guests. In this case, we use ground lamb as you might ground beef or chicken. There are minor tweaks in the ingredients so they marry with the lamb.
Ingredients
- 1.5 lbs ground lamb
- 1.5 cups red or blush wine
- 1 Tbs dark brown sugar
- ⅕ tsp Worcestershire sauce
- Pat of butter
- 1 tsp Kosher salt
- ½ tsp onion powder
- ½ tsp coarse ground pepper
- Hamburger buns
Toppings:
- Baby Arugula or Romaine
- Red onion, thinly sliced
- Sliced Tomatoes
- soft cheese (such as goat or brie)
Instructions
- Place the wine in a small saucepan with brown sugar and butter. Simmer until it reduces by half. This takes about a half hour.
- Set it aside
- Preheat the grill to medium (300F)
- Mix the lamb with the Worcestershire sauce, salt, onion powder, and coarse pepper.
- Form the patties (don’t overwork them)
- Grill for 4 minutes, flip and baste with wine reduction
- Flip and baste until the burger reaches 145F (medium rare). If you prefer medium, cook to 160F
- Grill the buns
- Wash some of the wine reduction on one side of each bun
- Top with the burgers, adding the arugula, onion, tomatoes, and soft cheese
- Serve right away
Notes
** For Greek-style burgers, replace the soft cheese with feta and baby spinach for arugula.