Lamb and Goat Cheese Burgers with Cabernet Barbecue Sauce

• Meat

  • 2 lb Ground lamb

• Produce

  • 2 large cloves Garlic
  • 1 Pioneer woman onion strings
  • 2 Scallions

• Condiments

  • 4 tbsp Cabernet barbecue sauce
  • 1/4 cup Honey
  • 2 tbsp Molasses
  • 3 tbsp Woodbridge wine 'cue sauce

• Baking & Spices

  • 1 tbsp Black pepper, coarsely ground
  • 2 tbsp Brown sugar
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Olive oil
  • 1/4 cup Sherry vinegar

• Bread & Baked Goods

  • 6 Rolls

• Dairy

  • 4 oz Goat cheese

• Beer, Wine & Liquor

  • 2 cups Cabernet sauvignon

Found on creative-culinary.com

Description

Ingredients

• 2 cups Cabernet Sauvignon
• 1/4 cup honey
• 2 large cloves garlic, minced
• 2 Tbsp brown sugar
• 2 Tbsp Molasses
• 3 tablespoons Woodbridge Wine ‘Cue Sauce (sub any good bbq sauce if necessary)
• 1/4 cup sherry vinegar
• 1 Tbsp coarsely ground black pepper
• 2 scallions, white and green parts both, cut into thin rounds
• 2 lb ground lamb
• 1 tsp salt
• 1/2 tsp pepper
• 4 Tbsp Cabernet Barbecue Sauce
• 4 oz Goat cheese, thinly sliced or crumbled
• 6 rolls (I used Pretzel rolls from Costco)
• Olive Oil
• Pioneer Woman Onion Strings

Directions

• Make the honey glaze:
• In a large skillet, reduce the Cabernet Sauvignon over medium heat until there is only about 1/4 cup liquid. Pour the wine into a medium bowl to cool.
• In the same skillet, bring the honey, garlic, brown sugar, molasses and Woodbridge Wine ‘Cue Sauce to a simmer.
• When it starts to foam, cook for a minute or too and then remove the skillet from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. Stir in the black pepper and scallions and add the red wine reduction. Whisk to blend. Taste for seasoning.
• Blend together the lamb, salt, pepper and 4 Tablespoons of the Cabernet Barbecue Sauce; form into 6 patties.
• Grill patties until internal temperature reaches 150 degrees; 4-5 minutes per side on medium heat. Remove from heat; slather both sides with sauce and add goat cheese to top of burgers and cover with a skillet or pan to retain heat and let cheese soften.
• Let the meat rest until internal temperature is160 degrees.
• Brush the rolls with olive oil and grill briefly just to crisp inside a bit; about 1 minute.
• Remove rolls from grill, slather with a bit of sauce, layer the burger with the onion strings and serve with additional sauce on the side.