Chicken Gyro Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Chicken Gyro Burger Yogurt Sauce
1/2 cup plain yogurt
1 clove garlic, minced
½ lemon, juiced
1 tablespoon chopped fresh mint
1 teaspoon salt
2 pounds ground chicken
1 tablespoon garlic
1 tablespoon Greek oregano
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 lemon, juiced and zested
Vegetable oil for the grill
6 Kaiser rolls
1 hothouse cucumber, thinly sliced
6 thin slices red onion
6 leaves Romaine lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Yogurt Sauce, combine the yogurt, garlic, lemon juice, mint and 1 teaspoon salt. Combine well and set aside to allow flavors to combine. To make the patties, combine the chicken, garlic, oregano, 2 teaspoons salt, pepper, paprika, lemon juice and zest. Divide mixture into 6 equal portions. Shape each portion to fit the bun, making sure the patties are of equal thickness. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack, cover and cook, turning once until just cooked through, about 5-7 minutes per side. During the last few minutes of grilling, place the rolls, cut side down, on the edges of the grill to warm through and until lightly browned. To assemble the burgers, spread cut side of the rolls with the Yogurt sauce. On each bottom roll, place enough cucumber to cover the bottom bun, 6-8 slices, romaine leaf and a patty. Top with the top roll and serve. Serves 6