Lamb Burger

Lamb Burger
  • 4 servings
  • 0:08 Preparation
  • 0:10 Cooking
  • 0:33 Total Time

Ingredients

Add all
  • meat preparation:

  • 1-2

    garlic cloves, chopped

  • 2 Tbsp.
    (30 mL)

    chopped spanish onion

  • 2 tsp.
    (10 mL)

    tahini (sesame butter)

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1 tsp.
    (5 mL)

    ground juniper berries

  • 2 tsp.
    (10 mL)

    chopped, fresh oregano

  • 2 tsp.
    (10 mL)

    chopped, fresh chervil

  • 1 lb

    ground Quebec lamb

  • worcestershire sauce to taste

  • Tabasco sauce to taste

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 4

    whole wheat kaiser buns

  • 4 x 2 oz
    (4 X 60 g)

    sliced, soft cheese (ex. camembert, empereur, providence d'oka)

  • 1/4 cup
    (60 mL)

    drained, marinated eggplant

Preparation

Preheat the barbecue to medium-high.

Mix the meat preparation ingredients well. Cover and refrigerate for 15 minutes.

Shape into 4 burgers and baste with the oil.

Cook the burgers 3 to 5 minutes per side.

Heat the bun halves on the barbecue grill.

Place a cheese slice on each burger and remove from the grill right away.

Top off the burgers with the eggplant.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007