Lamb Burgers with Relish Mayo

Happy Memorial Day – it’s time to party! As many of us will be heating grills this Sunday, why not try your own, homemade burger for change? This lamb burger is super tasty, juicy and tender. Expecting company and not sure if people care for lamb? Make just few as an option to regular beef burgers – and see what will be gone first!

Lamb burgers with a relish mayo

Ingredients:
3 lb. ground lamb (I bought a lamb stew meat and had it grounded)
1 bag of baby spinach (optional)
3 cloves of garlic
½ cup of fresh chopped mint
1 teaspoon sweet paprika
3 teaspoon cayenne pepper (optional)
1 tablespoon Worchester sauce
1 small onion (finely chopped)
2 tablespoons of shish kabob seasoning (I used Sadaf)
Salt and pepper as needed (caution, the seasoning already contains salt)

For mayo:
1 cup of mayonnaise
3 round tablespoons of hot pepper relish
1 clove of garlic
1 tablespoon fresh chopped mint

Take  the meat out of the fridge and let it rest, bringing it to room temperature. In the meantime, sauté washed spinach in large frying pan with 2 tablespoons of olive oil, about 3 minutes, until soft. Season with salt and 1 sliced clove of garlic. Drain any possible excess liquid. Set aside and let cool.

Add all the seasoning, onion, pressed garlic and mint to your ground meat and mix with your hands thoroughly, until evenly combined. Add cold spinach to the meat and work it through with your hands.Form hamburger patties and grill about 3 minutes on each side (cooking time depends on the thickness of your patties).

For your super simple, but very delicious relish-mayo sauce, mix mayonnaise with pepper relish (I like the Uncle Maynard’s hot pepper relish) – taste and add more, if desired. Add pressed garlic and a tablespoon of chopped mint. Serve these juicy burgers with the relish-mayo and any sides you like, on the bun.

For a low carb version try this twist: Instead of a bun, chop all kinds of veggies you have in the fridge, 1 red onion and mix it in grill proved baking dish. Sprinkle with olive oil, hot seasoning salt and freshly ground pepper and roast it on the grill, while grilling burgers.

Wine pairing suggestions:
I have paired this lamb burgers with an excellent Argentinian Malbec from Enrique Foster called Ique. If you can’t find this bargain in the wine store, grab another Malbec of your choice. But make sure you mention this name to the store owner – he might want to carry it. It’s really super value!

The other wine I paired my burgers with was Edna Valley Cabernet Sauvignon. Another great quality wine for a very reasonable price.