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Pistachio Lamb Burgers Submitted By: Olga
Date/Time : March-22-2006, 15:25:00

   

Ingredients:

Pistachio Pesto:

1 1/2 cups roasted and salted shelled pistachios,
1 garlic clove,
1/2 shallot (about the size of 1 tablespoon),
1 teaspoon Dijon mustard,
1/2 teaspoon capers,
1/2 cup fresh basil leaves,
1 tablespoon fresh lime juice,
1/4 cup Colavita Extra Virgin Olive Oil.

Patties:

2 tablespoons Dijon mustard,
2 garlic cloves, pressed or finely chopped.
1/4 cup Sutter Home Pinot Noir,
2 teaspoons Chef Paul Prudhomme's Meat Magic Seasoning Blend,
1/2 teaspoon salt,
1 cup chopped pistachios (from above),
2 pounds ground lamb,
1/2 cup Boursin or other soft garlic herb cheese,
Vegetable oil, for brushing the grill rack,
6 ciabatta rolls, split.
6 tablespoons mayonnaise,
2 California Hass avocados, peeled, seeded, and sliced into wedges.

Directions:

Place the pistachios in a food processor and pulse until chopped finely; be careful not to grind the nuts into a paste. Remove 1 cup and set aside for the patties. Add the garlic clove and shallot to the food processor while it is running to chop finely. Scrape down the sides of the bowl, and then add the mustard, capers, basil, and lime juice and process well. While running, add the oil and process until well mixed. Set the "pesto" aside. 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 mustard, garlic, Pinot Noir, seasoning blend, salt, and the reserved chopped pistachios in a large bowl and stir to mix. Add the lamb and gently combine with the other ingredients. Form into patties using BurgerMate. Gently press cheese into the center of patties. Brush the grill rack with oil. Place the patties on the rack and cook until cooked through, 6 to 9 minutes on each side. For best results, cook until an instant-read thermometer inserted into the center of the patties registers 160 degrees F. While the patties are cooking, toast the rolls, cut side down, lightly on the grill. To assemble the burgers, spread the pistachio "pesto" on the cut sides of the roll bottoms and spread the mayonnaise on the cut sides of the roll tops. Place the patties on the roll bottoms, add the avocado, and add the bun tops.  Makes 6 burgers.

 
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