Lamb Burger with Mint and Pistachio Salsa Verde

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Lamb Burger with Mint and Pistachio Salsa Verde
This dish is great for a weekend meal or a simply elegant dinner. I suggest a crisp glass of Santa Ynez or Provencal rosé for a perfectly attuned accompaniment.Mint and Pistachio Salsa Verde

Mint, about a ½ cup of clean and fresh leaves

Olive oil (I adore adding some of my Domaine de la Fondation des Treilles Extra Virgin Olive Oil to subtle sauces), 4-6 tablespoons (or just enough to saturate the mint)

¼ cup shelled pistachios

1 clove garlic

1 lemon, juiced

1 tablespoon sherry or red wine vinegar

salt and pepper to taste

For the Lamb Burger

1 lb. Ground lamb

Vegetable oil for grilling

Salt and pepper to taste

To make the Salsa Verde:

Add the mint leaves to a mortar and pestle with the clove of garlic, pound until the mint begins to reduce down into a paste (if pestle is too small do this in batches). Add the pistachios as you pound the mint to break down the nuts—but not so much they become completely pulverized.

Spoon the mixture into a bowl. Add two tablespoons of the olive oil and the juice of half a lemon. Taste. Stir and add more oil until the mixture begins to have a pesto consistency. Add the vinegar. Taste. Add salt and pepper to taste. Add more lemon if necessary for a good balance of oil and acidity. Refrigerate. Can be made in advance.

To prepare the Lamb Burger:

For two large patties, separate the ground lamb into two burgers (or to make 3-4 smaller burgers reduce the size of the patty). Season the burgers on both sides with salt and pepper. Cook on the grill or heat a cast iron skillet until hot. Add vegetable oil to the pan and add the burgers. Depending on the size of the burger, cooking times will vary. I suggest cooking two larger burgers for 3-5 minutes on each side (or flip the burger every minute for 6-10 minutes, but do not press down on the burger while it’s cooking).

Let the burger rest for 3-4 minutes after taking off the skillet. Check the doneness of the meat with a meat thermometer (should be at 160-165 internally) or slice into the center of it. If the lamb burger isn’t cooked enough return to the skillet for a few more minutes of cooking.

Serve on a lettuce leaf or on a single slice of well-made bread for an open-face sandwich. Top with the mint and pistachio salsa verde.

Leftover salsa verdes goes great on eggs or as a spread for any of your favorite sandwiches!