THIRD COURSE:
lamb burger with avocado salsa and tomato chutney
1 kg ground lamb 1 tbsp parsley, chopped 1 large red onion, chopped 1 egg 2 tbsp tomato paste 2 tsp ground coriander 1 tsp salt 1 tsp pepper ½ cup carrot, finely grated 1 tbsp olive oil
Mix all ingredients( except olive oil) together and form 4 large patties. Heat the olive oil in a pan on high heat and sear both sides of the patty. Finish the burgers in a 425 ° F oven until baked through, about 5 to 6 minutes.
For the avocado salsa, mix the following and refrigerate for 30 minutes: 2 large ripe avocadoes, coarsely mashed with a fork Juice from one lime 1 small red onion, chopped Salt and pepper
For the tomato chutney, cook the following ingredients in a sauce pan for 45 minutes on medium heat, until the juice starts to thicken: 1 kg ripe plum tomatoes, chopped 1 cup white wine vinegar 200 g sugar 1 red chili, chopped 1 tbsp fresh cilantro, chopped
Suggested toppings: cream cheese, bacon, baby lettuce, cucumber, red cabbage, roasted red peppers, fresh basil, Italian parsley
THE WINE:
Lammershoek 2010 LAM Syrah WO Swartland, South Africa – $ 21.99
Gary: I imagine quaffing this on the dock at sunset. The intense blackberry and super-smooth tannins mingle with this dish, and pull out the tomato paste notes in the wine. There is a freshness to the LAM that initially contrasts with the dish before co-mingling with it.
Darren: With the bacon and avocado, there is a real savoury quality to this burger. The fresh mix of berry and citrus in the wine do not overwhelm the lamb; rather, they tie everything together and freshen the palate.
Mike: This red wine should be at every BBQ this summer. It is so easy to drink, with food or on its own. This burger is bringing out a citrus note in the wine that cleanses the palate with each sip. In return, the wine is really accentuating the wonderful fresh cilantro in the burger.
A. A. Badenhorst 2008 Red Blend WO Swartland, South Africa – $ 37.99
Gary: This is more complex and grounded than the LAM, and not nearly as fruit-dominated. Like most Swartland wines, it has a great balance of medium alcohol and acidity. The herbaceousness of this wine resonates in the flavours of the dish and the finish goes on and on.
Darren: There is a primal feast on the palate: this wine has a real manliness to it. The blackberry and minerality are coming through on the mid-palate, as is typical of Swartland reds. The herbs in the burger bring out a licorice quality in the wine that isn’ t there on its own.
Mike: This wine starts out with an herbal quality and the core of juicy fruit keeps getting meatier the more it opens up. This wine just keeps evolving on the palate. The firmer tannins work well with the lamb. You don’ t need the food to balance this wine, but they do enhance one another.
Also try: The Lackey 2011 BBQ Blend South Australia – $ 16.99 or Burge Family Wines 2008 Garnacha Barossa Valley, Australia – $ 39.99
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