Carolina Lamb Barbecue Burgers

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 cups finely shredded green cabbage
• 1/2 cup julienned red bell peppers or 1/2 cup green bell pepper
• 2 green onions, chopped
• 2 tablespoons sauvignon blanc wine
• 2 teaspoons sugar
• salt
• fresh ground black pepper
• 1/2 cup molasses
• 1/3 cup apple cider vinegar
• 1/4 cup spicy brown mustard
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• salt
• fresh ground black pepper
• 1 1/2 lbs ground lamb
• 1/4 cup finely chopped red onion
• 1 teaspoon meat seasoning (paul prudhomme meat magic)
• 4 seeded hamburger buns, split

Recipe

• 1 make the coleslaw: combine the cabbage, pepper, and onions in a big bowl; toss well.
• 2 combine the mayonnaise, sauvignon blanc, sugar, salt, and pepper in a small bowl; stir to blend well; pour over the cabbage mixture, tossing to blend; cover and refrigerate until serving.
• 3 make the balm: combine all the balm ingredients in a small bowl; stir to blend well; set aside.
• 4 prepare a medium-hot fire in a charcoal grill with a cover, ,or preheat a gas grill to medium-high.
• 5 make the patties: combine ¼ cup of the balm, the lamb, onion, and seasoning blend in a big bowl; mix well (handle meat as little as possible to avoid compacting it).
• 6 divide the mixture into 4 equal parts; form into patties to fit the buns.
• 7 when the grill is ready, brush the grill rack with oil; place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference—4-5 minutes per side for medium.
• 8 during the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• 9 assemble burgers: on each bun bottom, place a patty and an equal portion of the coleslaw; add the bun tops and serve.