Baa Baa Greek Sheep Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Cucumber-Garlic-Yogurt Sauce :
1/2 med. cucumber peeled, seeded & chopped fine
1/2 c. plain yogurt
1/4 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. cumin
1/8 tsp. ground pepper
1 ½ lb of ground lamb leg steak
juice of 1 lemon
½ cup of extra virgin olive oil
3 cloves of garlic
small bunch of fresh oregano
1 teaspoon salt
1 teaspoons ground black pepper
Olive Oil for brushing on the grill rack
6 potato bread hamburger buns
1 head Romano lettuce
4 Roma Tomatoes



Prepare a medium hot grill either via a bed of coals in a charcoal grill or on a gas grill. To make Yogurt Sauce, combine Yogurt ingredients into bowl and stir until mixed smoothly. Cover and refrigerate until needed. To make the patties, combine the ground lamb, juice of lemon, olive oil, garlic, oregano, salt and pepper in a large bowl. Fold gently until mixed. Do not over fold. Divide the mixture into 6 equal portions and for the portions into patties. Slice Roma tomatoes lengthwise into ¼” thick slices. Place Tomatoes aside until assembling burgers. When the grill is heated as stated above, brush the grill rack with olive oil lightly. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes each side for medium. During the last few minutes place the potato buns, cut side down, on the outer edges of the grill to brown lightly. To assemble burgers, spread the Yogurt Sauce over the cut sides of each bun. On each bottom, place two leaves lettuce, and patty . Top with two slices tomato and serve.