Wine Pairing: This is a great meal for Côtes du Rhône wines such as 2011 E. Guigal Côtes du Rhône (750ml, $14.99) or 2012 Famile Perrin Côtes du Rhône (750ml, $11.99).
- 1 lb ground lamb
- 1/2 lb ground beef
- 3 Tbsp chopped fresh mint
- 1 tsp minced fresh ginger root
- 1 tsp minced fresh garlic
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 (16 oz) container Greek Yogurt
- 1/2 lemon (zest only)
- 1 clove garlic, minced
- 1/2 tsp salt
- 1 large sweet onion, cut into 1/2-in. slices
- 4 slices of green tomato
- 4 Ciabatta sandwich rolls, sliced horizontally
- 1 (8 oz) package feta cheese, sliced or crumbled
- Baby arugula leaves
- 2-3 lb Burbank russet potatoes (about 3, large)
- 2-3 qt peanut oil
- Kosher salt or coarse sea salt
Directions for Burger:
- Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
- Mix the ground lamb, ground beef, mint, ginger, 1 tsp garlic, 1 tsp salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape into large patties. Set aside.
- Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 tsp salt in a bowl; cover and refrigerate.
- Cook the patties on the preheated grill until the burgers are cooked to your desired degree of doneness, (3-4 min. per side for well done). An instant-read thermometer inserted into the center should read 160˚F (70˚C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 min. on each side.
- Spread yogurt sauce over the sliced Ciabatta rolls. Assemble each burger by placing the patty on the roll, and dividing the feta cheese over the patties. Top with a slice of grilled tomato, grilled onion, and arugula, followed by the top half of the roll…then eat with Ketchup and relish!
Directions for Fries:
- Cut each potato lengthwise into 1/4 in.-thick. Try to keep your cuts uniform so the potatoes cook evenly.
- Soak the potato sticks in cold water for 20 min. Drain and rinse the potatoes in 3 changes of fresh cold water, draining after each rinse.
- Let the potatoes dry in a single layer on a towel-lined baking sheet. Meanwhile, heat the oil in a pot that holds at least 6 qt. over medium heat until it reaches 330˚F on a deep-fry thermometer.
- Blot the potatoes completely dry with more towels. Gently drop 1/3 of the potatoes into the oil and increase the heat to medium-high (the oil temperature will drop to about 300˚F then gradually rise).
- Cook 2-3 min., stirring occasionally with a skimmer or a large slotted spoon, until the potatoes soften (you should be able to cut them with the side of the spoon) and are slightly blistered and creamier in color (remove them if they start to brown).
- Scoop out the potatoes, shaking them to drain off excess oil, and transfer to a baking sheet lined with paper towels, arranging them in a single layer.
- Fry the remaining 2 batches of potatoes in the same manner, letting the oil return to 330˚F before each batch.
This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.