Ingredients

• 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

Directions

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.