These ground lamb burgers with leeks and fennel are a quick and easy dish that are moist and delicious.
When Crios Wine asked if I would like to create a dish to pair with their Argentinian Malbec, I couldn’t wait. I had recently discovered Malbec at a friend’s house and I love the lushness of this wine with a hint of spice hidden in its depths. Crios wants us to be inspired and to be brave. Try something new like this delicious Malbec.
Argentina has become one of the leading producers of Malbec and 75% of Malbec wines now come from Argentina. Susana Balbo, Argentina’s leading and most innovative winemaker, was inspired to change the perception of Malbec from a forgotten grape to Argentina’s iconic varietal. Crios is a family-owned winery owned by Susana Balbo. Crios in Spanish means “offspring” and was created by Susana as a tribute to her son, José, and daughter, Ana.
Nowadays, Susana’s children have joined the family business and add their young-adult point of view to the wines that are dedicated to their family bond. Crios wines are harvested from specific areas in Mendoza and Salta in Argentina, where grapes are optimal for the fruit-forward style of Crios.
I originally wanted to barbecue some ribs to pair with this wine, but after doing some research, and tasting the Malbec sent to me; I decided I wanted to try creating a lamb recipe.
These burgers are so quick and easy to make in under 30 minutes. Perfect for a busy weekday evening. These burgers are gluten free, wheat free, and paleo (if you exclude the bun.)
Add all of the ingredients in a bowl.
Mix everything thoroughly.
Toss the burger on the grill and cook until the internal temperature is 150 degrees fahrenheit.
You can top the burger with anything, I used heirloom tomatoes and red lettuce because they looked so fresh when I was at the farmer’s market this past weekend.
- 1 pound fresh ground lamb
- 1 leek, sliced and cleaned
- 3 tablespoons fennel fronds, chopped
- 1 teaspoon sea salt
- 1 teaspoon Hungarian paprika
- Preheat the grill.
- In a large bowl, combine all of the ingredients and mix well.
- With your hands, form patties.
- Push your finger into the center of each patty and make a small indent.
- (This will allow your burger to stay flat instead of rounding upwards in the middle as it cooks.)
- Grill until the internal temperature is 150 degrees fahrenheit.
- Top with lettuce, tomato, and mayo.
Nutrition Information:Yield: 4
Amount Per Serving:Calories: 338 Saturated Fat: 11g Cholesterol: 82mg Sodium: 658mg Carbohydrates: 4g Protein: 19g
(I used these fabulous multi grain gluten free buns I found made by Schar at our local grocery store.)
These Pepper Jack Sausage Stuffed Mini Peppers are a great appetizer to enjoy with this meal.
Try these Fresh Gluten Free Strawberry Tarts for dessert.
To see an index of gluten free meals on this site, click here.
More Delicious Gluten Free Dinner Recipe Ideas to Try!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.