Summer time tends to evoke memories of firing up the grill and gathering around, waiting in anticipation for the classic American sandwich, the burger. We have added some Mediterranean flavors to make a burger that is uniquely Napa Valley. The black olives and feta cheese also are a perfect pairing with our Bench Blend Petit Verdot or Cabernet Sauvignon - the salt in the feta and richness of the black olives mellow the tannins allowing the dark fruit to shine through.
What you will need:
¾ pound 80% lean ground beef
¼ pound ground lamb
10 finely chopped oil-cured black olives
1 slightly beaten egg
8 ounces feta crumbles
In a large mixing bowl, gently combine all ingredients. Shape into four equal patties. The olives and feta will be salty, adjust seasoning accordingly. Pan fry or grill until desired doneness, about 3 to 4 minutes per side. Remove from heat source and let rest for a few minutes. This will allow the juice to absorb back into the burger. Serve on toasted buns with your favorite condiments. For an extra dimension of flavor, brush the burger with a red currant glaze once you remove it from the grill. To make the glaze simply simmer ⅓ wine with ⅔ red currant jelly until it reaches a molasses-like consistency. Enjoy!Download Recipe PDF
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