Grilled lamb burgers are a perfect summertime dish especially when paired with a nice chilled glass of rosé. Click here for five of my favorite pink wines.
For the mint yogurt sauce:
1 cup plain yogurt
2 tablespoons mint, minced
1 teaspoon fresh lemon juice
1 small garlic clove, pressed through a garlic press or finely minced
salt to taste
For the lamb patties:
1 1/2 lbs ground lamb
1/3 cup fresh parsley, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground allspice
For the mushroom mixture:
1 onion, cut in half and sliced into thin slices
2 cups mushroom caps, thinly sliced
1 large sweet red pepper
2 tablespoons olive oil
salt and pepper to taste
4 (1/2-inch-thick) slices country-style bread, toasted, or the bottom half of your favorite hamburger bun
1) Prepare charcoal or gas grill for cooking. While grill heats, whisk together yogurt, mint, lemon juice, garlic and salt to taste.
2) Core and remove the seeds and veins of the sweet pepper. Cut into 1/4-inch cubes. Sauté onion, peppers and mushrooms in olive oil over low heat, stirring frequently, until onions are translucent and the mixture is soft and caramelized, about 15 - 20 minutes. Add salt and pepper to taste.
2) Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined. Do not overwork mixture or patties will be tough. Form into 4 (4 1/2-inch) patties (1/2 inch thick).
4) Grill lamb patties on lightly oiled grill rack, covered if using a gas grill. Turn over once until browned but still slightly pink in center, 5 to 7 minutes total.
5) Divide lamb amongst bread on plates. Top with mushroom mixture and spoon a dollop of yogurt sauce on the top. Serve with a side salad and The Wine Chef's Roasted Sweet Potatoes With Smoked Paprika.