These juicy burgers are quick to prepare and bursting with flavour. You can make in advance (or double the recipe) and freeze the patties in wax paper to eat another time. Serve with Excelsior Paddock Shiraz.
Why is this the right wine choice? Shiraz loves barbequed meat or strongly flavoured Mediterranean dishes. The pronounced ‘browning’ flavours that develop with grilling or braaing are very happy with a wine that is intensely fruit, oaky and smoky. Shiraz is a seamless match with these methods of cooking (more so than gentler cooking like roasting) as braaied food is happier with a tannic wine than a soft-centered one. Shiraz isn’t fazed by spicy or sharp spices/ sauces.
To serve 4 you will need:
- 500g ground lamb
- 250g pound ground beef
- 3 tablespoons chopped fresh mint
- 1 teaspoon finely chopped fresh ginger root
- 1 teaspoon finely chopped garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pot Greek yogurt
- 1/2 lemon, zested
- 1 large sweet onion, cut into 1/2-inch slices
- 4 slices green tomato
- 4 ciabatta sandwich rolls, sliced horizontally
- 1 packet feta cheese, sliced
- serve with salad
- Preheat a grill (or braai) for medium-high heat, and lightly oil the grate.
- Mix the lamb and beef mince with the mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside.
- Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
- Cook the patties until the burgers are cooked to your desired ‘cuisson’ – 3 to 4 minutes per side for well done, less if you prefer rarer meat.
- Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
- Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger and divide the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion and the top half of the roll.
- Serve with salad.