Hazelnut-Crusted Lamb Burgers

Debbie Russell of Colorado Springs won a 1st Prize at the Build a Better Burger Cookoff held in Napa Valley with this recipe. Hazelnut crust is genius! Pair this with a Merlot wine.

• 2 pounds ground lamb
• 1/2 cup Cabernet Sauvignon
• 1/2 cup minced red onion
• 1/2 cup fresh Italian bead crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoons chopped fresh basil, or 1 teaspoon crumbled dried basil
• 1 tablespoons chopped fresh rosemary, or 1 teaspoon crumbled dried rosemary
• 1 tablespoons chopped fresh thyme, or 1 teaspoon crumbled dried thyme
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped blanched hazelnuts
• 1/4 cup unseasoned dried Italian bread crumbs
• Vegetable oil, for brushing on the grill rack
• 6 large sesame seed sandwich buns, split6 tablespoons fresh goat cheese (about 3 ounces)1/4 cup Dijon mustard1 bunch spinach leaves
• 6 large tomato slices

METHOD

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the lamb, Cabernet Sauvignon, onion, fresh bread crumbs, parsley, basil, rosemary, thyme, garlic, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. On a plate, combine the hazelnuts and dried bread crumbs. Press both sides of each patty into the nut mixture, coating evenly.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with 1 tablespoon of the cheese.

To assemble the burgers, spread the mustard over the cut sides of the buns. On each bun bottom, place several spinach leaves and a tomato slice. Add the bun tops and serve.

Makes 6 burgers.

Reprinted with permission from ©2005 Sutter Home Family Vineyards, written by James McNair, Build a Better Burger, published by Ten Speed Press

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