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    Notes - December 19, 2013

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Chapel Hill Cabernet Sauvignon, Kunde Sonoma Valley Estate Zinfandel, Barone Ricasoli Brolio Chianti Classico DOCG and Dr. Pauly-Bergweiler Wehlener Sonnenuhr Riesling Kabinett.


    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Lamb Burgers

    Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.

    4 tbsp. plus 2 tsp. extra-virgin olive oil
    6 tbsp. minced yellow onion
    24 oz. ground lamb
    8oz. ground pork
    4 tsp. dijon mustard
    1 tsp. each finely chopped parsley,
    mint, and dill
    2 tsp. dried Greek oregano
    1 tsp. ground coriander
    1 tsp. ground cumin
    6 cloves garlic, finely chopped
    2 scallion, chopped
    Kosher salt and freshly ground black pepper,
    to taste
    1/2 cup crumbled feta cheese
    20 leaves baby arugula
    16 black olives in oil, drained, pitted,
    and roughly chopped
    16 sun-dried tomatoes in oil, drained
    and roughly chopped
    4 tsp. fresh lemon juice
    4 hamburger buns, toasted

    1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into four 1"-thick patties; set aside.

    2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.


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