Lamb from Sonoma County, California, is considered some of the best in the world, and it’s a favorite of Todd Knoll, chef at Jordan Vineyard & Winery in Healdsburg. A delicious alternative to the usual summer barbecue fare, Knoll’s lamb burgers can also be pan-fried in olive oil as keftedes (Greek meatballs) and served as part of a meze spread.
LAMB KEFTEDES BURGERS
Courtesy Todd Knoll, executive chef, Jordan Vineyard & Winery, Healdsburg, CA
1½ pounds ground lamb½ pound ground beef chuck1½ tablespoons fresh mint, fine-chopped1½ tablespoons fresh oregano, fine-chopped1 small onion, grated1 egg, lightly beaten2 teaspoons ground cuminSalt and pepper, to taste1 lemon, halvedPita or naanGreek Relish (recipe follows)
Combine meats, mint, oregano, onion, egg and cumin gently with hands. Let rest 45 minutes. Shape into 6 patties.…
