Greek Lamb Burgers

Greek Lamb Burgers with Lemon Potatoes

The perfect burgers for entertaining, especially if you’re looking for a fun and sophisticated alternative to your standard summer cookout burgers.
*If the recommended vintage is sold out, this recipe will pair well with any vintage of the recommended wine.









Greek Lamb Burgers

Ingredients and Directions
Serves 6


**INGREDIENTS**

    Burger Patties

  • 1 ½ lbs. ground lamb
  • 2 T. shallots, minced
  • 3 T. mint jelly
  • 2 t. dried oregano
  • 1 T. salt
  • 2 t. black pepper
  • 6 Brioche buns
  • 6 slices of tomato
  • 6 thin slices red onion
  • ½. c. spinach leaves (optional)


    • Tzatziki Spread

  • 1/2 lb. Feta cheese, crumbled
  • 1/3 c. plain Greek yogurt
  • 1 clove garlic, minced
  • 1/3 c. cucumber, seeded and diced small
  • Salt and black pepper

    • Roasted Lemon Garlic Potatoes

    Heat oven to 475°F.
  • 2 lbs. large Yukon gold potatoes, washed and cut into 1-inch pieces
  • 3 T. olive oil
  • 1 T. kosher salt
  • 2 t. fresh black pepper
  • 6 garlic cloves, peeled and chopped coarse
  • ¾ c. chicken broth
  • 2 T. lemon zest
  • ¼ c. lemon juice, about 2 lemons
  • 2 T. fresh oregano chopped, or 2 t. dried
  • 3 T. chopped parsley

**DIRECTIONS**

Potatoes

  • In a large bowl, toss potatoes with olive oil, salt, and pepper to coat and spread out in a sheet pan in a single layer. Roast for 15 to 20 minutes, until potatoes are browned underneath.
  • Use a spatula to turn potatoes over, sprinkle in garlic cloves, and return to the oven for another 10 to 15 minutes, or until potatoes are mostly browned underneath on the second side.
  • Pour in broth, lemon zest, lemon juice and oregano and return to the oven a final time for 15 minutes, or until potatoes and garlic cloves are tender and liquids have reduced to a very thin puddle. Let rest for 5 minutes before serving (any remaining liquid will absorb). Sprinkle with parsley and serve. Also delicious at room temperature.

    • Burgers

  • Put the ground lamb in a large bowl. Mix in shallot, mint jelly, oregano, salt and pepper. Form by hand into 6 patties.
  • In a separate bowl mash feta cheese with yogurt and garlic. Fold in cucumber. Salt and pepper to taste. Set aside.
  • Grill lamb patties on a griddle or over hot coals for about 5 minutes per side for medium-rare to medium. Serve on toasted brioche buns with feta cheese mixture on the bottom and tomato and onion (or spinach) on top.

    • Perfectly Paired with our 2017 Leras Family Vineyards Pinot Noir


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