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swirl and savor

Maximus Lamb Burgers with Feta Cheese and Mint

Beth Ribblett

In anticipation of our upcoming Swirl Uncorked tasting this week at the Degas House, I chose a wine from Bennett Lane in Napa as my wine of the week. These guys are located in the very northern corner of the Napa Valley and their whole line up of wines is amazing! So what better to pair their Maximus "Red Feasting Wine" with than a juicy lamb burger on the grill. And look for the Napa table on Tuesday night where Ron will be pouring the Bennett Lane and Nine North Wines!

Serves 4
From Bennett Lane Winery

1 ¼ lbs. ground lamb
4 T. Bennett Lane Red Maximus
2 T. mint jelly
2 T. shallot, minced
1 t. dried oregano
2 t. salt
2 t. black pepper
¼ lb. Feta cheese, crumbled
Hamburger buns or Ciabatta bread cut into 4 inch pieces

Put the ground lamb in a large bowl. In another small bowl, mix together the wine, jelly, shallot, oregano, salt and pepper. Pour wine mixture in bowl with the lamb. Fold in the cheese and gently mix together. Form by hand into 4 patties.

Grill meat over hot coals for about 4-5 minutes per side for medium rare to medium. Serve on toasted burger buns of choice, and serve with plenty of BENNETT LANE MAXIMUS RED FEASTING WINE!