Annie’s Lamburgini

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Cucumber Yogurt Sauce:
2 (8 oz.) containers plain yogurt
1 large cucumber, peeled, seeded and quartered
1 Tbsp. freshly squeezed lemon juice
1 tsp. dried dill
3 garlic cloves
1 (4 oz.) container crumbled feta cheese
1 1/2 lbs. of ground lamb
1 1/2 Tbsp. grill seasoning for steak
1 (4 oz.) container crumbled feta cheese
6 cloves garlic, minced
1 bunch fresh parsley leaves finely chopped (about 1/2 cup loosely packed)
1 bunch of fresh mint leaves finely chopped (about 1/2 cup loosely packed)
3 Tbsp. Colavita extra virgin olive oil
6 whole pita breads
6 Tbsp. kalamata olive spread
6 Tbsp. sliced peperoncini
6 tomato slices
6 romaine lettuce leaves



To make cucumber/yogurt sauce, in a food processor or blender, add yogurt, cucumber, lemon juice, dill, three garlic cloves, and one (4 oz.) container of feta cheese. Process or blend until slightly smooth. Line a strainer with either cheesecloth or overlapping coffee filters. Pour mixture into the strainer. Place the strainer over a large bowl to allow liquid to drain from mixture. Cover and refrigerate at least two hours. When ready to use, transfer the mixture to another container and discard the liquid in the bowl. To make patties, in a large bowl, combine lamb, grill seasoning, one container (4 oz.) feta cheese, 6 cloves of minced garlic, parsley and mint. Mix lightly until all ingredients are incorporated. Shape mixture into six long oblong patties (burgers). Put 2 Tbsp. of Colavita extra virgin olive oil in a shallow dish and coat both sides of each burger with the olive oil. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush 1 Tbsp. of olive oil on grill rack. Cook burgers on grill, turning once. Use a meat thermometer to test for doneness (160-170 degrees). Approximate cooking time is 15 minutes. Remove burgers from grill, place on a plate, and cover with foil. Place whole pitas on grill for a few minutes to warm slightly. To assemble, cut each pita in half. Spread 1 Tbsp. of kalamata olive spread on one half of one pita. Continue layering equal portions of peperoncini, tomato, cucumber/yogurt sauce, burger, and lettuce leaf on top of half with kalamata olive spread. Top with remaining pita half. Repeat process for each Lamburgini. Makes 6.