Break out of the beef-only-burger rut with Lamb Burgers. The addition of Italian sausage overcomes the gaminess of the lamb. Match the gourmet taste with pretzel buns or Hawaiian sweet rolls. These make great sliders, too! We pair Creamy Coastal Coleslaw or Quick Faux Kimchi with these burgers.

Prep time:10 minutes
Cook time:15 minutes
Servings:8
Method:Grill or Stove top

Ingredients

  • 2 pounds ground Lamb
  •  1/2 pound bulk Italian Sausage, mild or spicy
  • 1/4 cup plain Bread Crumbs
  • 6 – 8 bakery-fresh Torta rolls or burger buns
  • Slider variation: 16 small rolls or buns
  • Manchego Cheese
  • optional: fresh Arugula or sautéed sliced Mushrooms
Blend together in a bowl and add to taste:
  • 2 tablespoons Seasoning for grilled meats
  • 2 teaspoons Greek Seasoning
  • 2 teaspoons ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon dried Oregano
  • 1 teaspoon ground Cinnamon

Preparation

  1. In a large bowl, blend Ground Lamb and Italian Sausage by hand. Add seasoning to taste. Integrate up to 1/4 cup Bread Crumbs for improved cohesion.
  2. Divide into 6 – 8 portions. Shape by hand or with a burger press. Patties should be loose, not tightly compressed.
  3. Cooking on the grill is always best, but skillet or broiler will do in a pinch. Cook patties 2 – 4 minutes per side over medium heat. Patties are done when firm in the middle. Toast or griddle split rolls or buns.
  4. Top with manchego cheese and fresh arugula or sautéed sliced mushrooms.

Suggested Wine Pairings

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODY WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Pinot Grigio, Gargenega, Moscato

In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!

More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan