Berry Burger with Rose Yogurt Sauce

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Rose Yogurt Sauce
1 cup plain yogurt
1/2 cup vanilla yogurt
1 small cucumber, peeled & grated
1 garlic clove, minced
3 tablespoons finely chopped fresh mint
2 tablespoons dried rose petals
2 pounds lean ground chuck
1/2 cup grated onion
1/4 cup dried barberries or cranberries
1 teaspoon ground saffron
1 teaspoon ground coriander or cumin
3 tablespoons dried savory
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Vegetable oil, for brushing the grill rack
6 small pita breads
6 Boston lettuce leaves



To make the rose yogurt sauce, combine all of the ingredients in a bowl and mix well. Cover and refrigerate until serving. Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat gas grill to medium-high. To make the patties, combine the beef, onion, berries, saffron, coriander or cumin, savory, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of grilling, place the pita breads on the outer edges of the rack and toast lightly. To assemble the burgers, slice off and discard about one-fourth of each pita bread and spread the bread apart to form a pocket. Stuff a lettuce leaf, a patty, and spoon an equal portion of the rose yogurt sauce into each pocket and serve. Makes 6 Burgers