2015 REX HILL Chehalem Mountains Pinot Noir
Seared pork chops, grilled wild salmon, grilled ribeye, mushroom lasagna, lamb burgers, grilled sausages
Recipe from Chef Amy:
Lamb burger with pickled red onions and feta
- 3 Tbs chopped herbs (any mix of Parsley, Mint, Oregano and Chives)
- 1 tsp cumin
- 1 tsp ground cinnamon
- Salt and freshly ground pepper
- 1.5 lbs ground lamb
- 1 small red onion, sliced thin
- 1 cup white wine vinegar
- 1 Tbs sugar
- 1 tsp salt
- 8 oz Sliced feta- I recommend French or Greek Sheep’s milk feta
- 4 butter lettuce leaves
- Sourdough buns
- ½ stick softened butter
Heat vinegar until boiling with the sugar and the salt, and pour over the sliced onion; allow to marinate for an hour at room temperature.
Mix first five ingredients, and shape into four patties. Cook in a well-seasoned cast iron pan over medium-high heat. Cook approximately 5 minutes per side.
Spread the softened butter on the buns, and toast until golden brown.
Assemble the burgers with the sliced feta, pickled onions, and lettuce leaves.