Merlot California

Main Entree

Grilled Mini Lamb Burgers with Merlot Mustard

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


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

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

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