Leave blank for all. Otherwise, the first selected term will be the default instead of "Any".
Mini Lamb Burgers

Grilled Mini Lamb Burgers with Merlot Mustard

Goode Times

By Murphy-Goode Winery on April 30, 2012 01:23 pm

Grilled Mini Lamb Burgers with Merlot Mustard


  • 1 pound ground lamb
  • 5 ounces ground pork fat
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup yellow onion, minced fine
  • 1 tablespoon garlic, minced fine
  • 1 tablespoon fresh mint, minced fine
  • 1/2 cup fresh parsley, minced fine
  • 1 tsp. fresh rosemary, minced fine
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon nutmeg, fresh ground
  • 1/2 teaspoon cinnamon
  • 3 tablespoons kosher salt
  • 2 tablespoons Merlot Mustard (recipe follows)
  • 8 mini hamburger buns

For the Merlot Mustard:

  • 1 cup Merlot
  • 1 tablespoon pomegranate molasses (can be found in most Asian or Mediterranean markets)
  • 1/4 cup Dijon mustard


  1. In a large bowl, combine lamb, pork fat, onion, garlic and spices and mix thoroughly.
  2. Divide meat into 8 (3 ounce) portions.
  3. Form portions into round patties and refrigerate until ready to grill.
  4. Preheat grill to medium-high temperature.
  5. Grill lamb burgers on both sides to medium doneness, approximately 3 minutes on each side.
  6. Serve immediately on a mini hamburger bun with Merlot Mustard.

Makes 8 (3 ounce) portions.

For the Merlot Mustard:

  1. Place wine in a small sauce pot and slowly reduce to 1 tablespoon.
  2. Transfer the wine reduction to a bowl and let cool.
  3. Blend in the molasses and mustard until smooth.