These burgers are quite flavorful and rich, though the addition of mint and feta give them a fresh flavor. They’re wonderful with any dry sparkling wine with a good amount of red grapes, such a blanc de noirs, rose, sparkling shiraz or Lambrusco.
1 pound ground lamb
1/3 cup crumbled feta
12 fresh mint leaves, snipped in ribbons
1/2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt, like Tony Cachere’s or Lawry’s
4 prepared soft rolls, like pan de sal, split cross wise
Small jar roasted red peppers
In a glass mixing bowl, combine lamb, feta, mint, olive oil, oregano, pepper, Worcestershire sauce and salt. Using your hands, mix well to incorporate the spices and cheese into the lamb. Form into 4-ounce patties; Using a 1/2 cup measure as a guide, divide the meat into four 4-ounce patties. Pat until flattened into a nice round patty about 1/3 inch thick.
Heat a cast iron skillet over medium heat. When the water dropped on its surface crackles, add the patties. Cook for 4 minutes on each side until done. (They’re also good cooked over a moderate barbecue.)
Remove burgers from pan and drain on paper towels.
Serve on rolls, garnished with a few pieces of roasted red pepper.
By Maria C. Hunt author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99) All rights reserved.