Peppered Lamb Burgers with "Hot Tomato" Jam

Preparation

1. Step 1

   1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

   Step 2

   Taste and add the remaining pepper sauce to taste. Continue cooking until the mixture reaches a jam-like consistency, and then remove from the heat and set aside to cool. Stir the basil into the cooled mixture and season to taste with salt. Set aside.

2. Step 3

   2. To make the jam, combine the tomatoes, sugar, ginger, vinegar, and 1/2 teaspoon of the pepper sauce in a flame-proof nonreactive saucepan. Place the pan on the grill rack and bring the mixture to a slow simmer. Continue simmering, stirring occasionally and moving on and off the heat as necessary, until the mixture is reduced by half, about 30 minutes.

   Step 4

   Move the pan to the coolest part of the rack and continue to cook for another 15 minutes.

3. Step 5

   3. To make the patties, combine the lamb, peppercorn blend, garlic, sesame oil, and Merlot in a large bowl and season with salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

4. Step 6

   4. Brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

5. Step 7

   5. To assemble the burgers, spread the cut sides of the buns with the tomato jam. On each bun bottom, place a lettuce leaf and a patty. Add the bun tops and serve.