Ingredients: Patties: 2 pounds ground lamb, 1/2 cup Cabernet Sauvignon, 1/2 cup minced red onion, 1/2 cup fresh Italian bread crumbs, 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh basil or 1 teaspoon crumbled dried basil, 1 tablespoon chopped fresh rosemary or 1 teaspoon crumbled dried rosemary, 1 tablespoon 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, split. 6 tablespoons fresh goat cheese (about 3 ounces), 1/4 cup Dijon mustard, 1 bunch spinach leaves, 6 large tomato slices. Directions: 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, mixing well. Form mixture into 6 patties using BurgerMate. 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, a patty, and a tomato slice. Add the bun tops and serve. |
