Portuguese Red Paired with Lamb Burgers
Never heard of it, never tried it; Touriga Nacional and Alicante Bouschet sound like a national park in Portugal and French cheese right? Well there wine grape varietals that are teamed up in this Portuguese red blend, perfect for a summer BBQ.
Bridão Private Collection D.O.C. Tejo Tinto 2014
This wine is made in Tejo, Portugal, at Adega Cooperativa do Cartaxo, by the talented winemaker Pedro Gil. The Co-op has been in operation since 1954 and draws from its vast member vineyards’ of almost 700 hectares to produce world class wines like this one. A blend of 50% Touriga Nacional and 50% Alicante Bouschet, that was careful vinified and aged for 6 months in Portuguese, French, and American oak.
The wine is deep garnet in the color with subtle aromas of wild blueberry, blackberry, and oak and, pinon pine. Medium full in body this wine presents fruit forward flavors of cherry, dark berries and, subtle herbs that wrap around a core of firm tannins and balanced acidy that lingering in the finish, perfect for paring with meat. Decanter World Wine Awards 2016, awarded this wine 91.
Mediterranean Lamb Burger
What you will need:
1/2 cup mayonnaise
2 tablespoons tapenade
1 1/2 pounds ground lamb(I got the ground lamb from Truglios Meat Market always a good to call ahead though)
3 tablespoons coarsely chopped fresh oregano leaves
2 teaspoons grated garlic
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon Freshly ground black pepper
1 large egg lightly beaten
vegetable oil for grilling
4 burger buns halved and toasted
1/2 red onion sliced into 4 rings
Handful baby arugula
1/2 cup crumbled feta cheese
2 Persian cucumbers thinly sliced
How to Make it:
For the mayonnaise:
Place the mayonnaise and tapenade or olives in a bowl and mix to incorporate.
For the burgers:
Combine the lamb, oregano, garlic, coriander, cumin, salt, pepper, and egg in a large bowl and, using your clean hands, mix until just combined. Split the meat into 4 equal portions and shape each piece into a patty that is 1/2-inch-thick and roughly 1/2-inch wider than the burger buns. Using your thumb, make a 1-inch-wide indentation in the center of each patty in order to help the burgers cook more evenly.
Heat a grill pan or outdoor grill to medium high (about 450°F to 550°F). When the pan/ grill is ready, season with vegetable oil. Place the patties on the grill indentation-side up, close the grill, and cook, making sure you do not press down on the patties, until grill marks appear on the bottom, about 3 minutes. Flip each patty and cook with grill closed until the patties are firm to the touch, about 3 more minutes. Remove to a clean plate and let rest in a warm place for a few minutes.
Spread about 1 tablespoon of the mayonnaise on each top and bottom bun (you may have some mayo leftover). Divide red onions and cucumber slices amongst burger roll bottoms, top with a patty, then garnish each with arugula and feta. Top with the bun and serve immediate.
Tips, the mayonnaise can be made up to 2 days ahead; store refrigerated in an airtight container until ready to use.
You can assemble the patties up to 4 hours in advance. Store covered in the refrigerator until ready to cook.
Recipe adapted from Aida Mollenkamp of saltandwind.com
Cheers The Wine Guys