26 oz. ground lamb
1 small head fennel
4 brioche buns
½ cup cumin mayonnaise
1 Tbsp basic vinaigrette, homemade or store bought
2 handfuls arugula
6 oz good quality Greek Feta Cheese
½ tsp cayenne pepper
½ tsp paprika
3 Tbsp extra virgin olive oil
¼ cup roasted, peeled, seeded and diced red pepper
½ tsp salt
½ cup mayo
½ tsp garlic paste
1 Tbsp freshly ground cumin
½ t. salt and ½ t. ground fresh pepper
Step 1: Season ground lamb well with kosher salt and fresh ground pepper; shape into 4 equal size patties.
Step 2: Grill or griddle burgers to desired temperature; 3-4 minutes on each side over hot flame is a good medium rare. Toast buns lightly while burgers cook.
Step 3: Spread each side of bun with a heaping tablespoon of mayonnaise.
Step 4: Place burger on bottom bun, divide feta relish between burger patties, toss fennel with vinaigrette; arrange fennel and arugula on feta relish.
Step 1: Mix cayenne pepper, paprika, and olive oil in a sauté pan and warm for 2-3 minutes over medium low heat; let cool before using.
Step 2: Press feta lightly between paper towels to remove excess brine, before crumbling into a bowl.
Step 3: Mix remaining ingredients well with feta and let sit 1 hour before using.
Lamb is considered a classic pairing with Pinotage; the rich, gamey character of it matches well with Pinotage's similarly smoky, meaty flavors. Our 2014 Pinotage also features red cherry and plum notes that act as complements to the briny feta.