RECIPES: Recipe Details
ZINFANDEL PORT AND CHERRY MINT GLAZED LAMB BURGERS
For the carmelized shallots:
4 tablespoons butter
12 large shallots, sliced thin
2 tablespoons sherry vinegar
2 tablespoons chopped fresh flat leaf parsley
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
For the glaze:
2 cups dried cherries
2 cups Sutter Home Zinfandel
2 cups ruby port wine
1 small bunch of mint, tied together with a string
¼ cup sugar
½ cup chopped fresh mint leaves
For the patties:
2 pounds ground lamb
1 ½ tsp. Coarse sea salt
1 ½ tsp. Freshly ground black pepper
For the Haloumi cheese:
6 oz Haloumi cheese – cut into 6 pieces
3 Tablespoons extra virgin olive oil
juice of 1 lemon
For the buns:
6 foccacia buns
3 tablespoons melted butter
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium.
To make the carmelized shallots:
Melt butter in a medium, heavy bottomed sauce pan. Place shallots and vinagar in pan and cook on a medium low heat on grill, stirring occasionally, until they are a golden brown and almost jam like consistency. This will take about 1 hour. Stir in parsley, salt and pepper. Set aside.
To make the glaze:
Place cherries, wine, port, mint bunch and sugar in a medium, heavy bottomed sauce pan and cook on a medium heat on grill. Bring to a slow boil and cook until reduced by 2/3rds and can coat the back of a spoon. This will take approx. 30 – 45 minutes. Remove mint bunch tied with string and stir in chopped mint. Place aside.
To make the burgers:
Gently combine the meat with the salt and pepper. Form into 6 patties. Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached.
To make the haloumi:
Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked.
Sprinkle with lemon juice.
To make the buns:
Split buns in half and brush with melted butter. During the last few minutes of cooking, place cut side down on low heat on grill until lightly toasted.
To Assemble burgers:
Place a lamb pattie on each bottom bun. Then place the cheese, then the carmelized shallots and then the top bun. Eat and enjoy!
The glaze on these burgers are really what sets them apart from your day to day lamb burger. These burgers are a testament to the glorious pairings of wine and food. Each ingredient is complimented by the next, so that you have a flowing, harmonious flavor palate.