Lamb Burgers with Feta & Mint

There’s more than one way to make a cheeseburger, and this is one of our favorites—tucking the cheese inside the patty ensures a juicy, well-seasoned burger. A mixture of feta and mint jelly gives these lamb burgers a Mediterranean spin. Serve them on the traditional toasted buns or try them inside grilled pita or on top of orzo with a dollop of cool Greek yogurt for a special treat. And of course - wash them down with a wonderfully paired Papapietro Perry Pinot Noir or Zinfandel!


1½ lbs. ground lamb
¼ c. dry red wine
1 T. mint jelly
2 T. shallot, minced
1 t. dried oregano
2 t. salt
2 t. black pepper
¼ lb. Feta cheese, crumbled

Put the ground lamb in a large bowl. In another small bowl, mix together the wine, jelly, shallot, oregano, salt and pepper. Pour wine mixture in bowl with the lamb. Fold in the cheese and gently mix together. Form by hand into 6 patties.

Grill over hot coals for about 5 minutes per side for medium rare to medium or to taste. Serve on toasted burger buns of choice and with a Papapietro Perry Pinot Noir or Zinfandel.