Corinthian Burger

Pairs well with:


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


2 pounds ground Chuck
1/2 cup extra virgin olive oil
1/4 cup chopped mint
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh basil
4 garlic gloves coarsely chopped
1/2 cup chopped Vidalia or Walla Walla onion, coarsely chopped
1 cup crumbled Feta Cheese
1/2 cup pine nuts, crushed by mortar and pestle
Freshly ground pepper
1 T dried oregano, preferably Greek
1 T Balsamic Vinegar
1 medium tomato chopped
1 Tablespoon fresh oregano leaves, finely chopped
4 thick slices of Halloumi cheese, or use Mozzarella as a substitute
4 round Focaccia rolls, split, or as a substitute, 8 medium slices of ciabatta bread



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

In a bowl, thoroughly mix ground chuck with olive oil. Add mint, Italian Parsley, basil, onions and garlic and using hands mix the ingredients so that ingredients are evenly mixed throughout the hamburger. In a separate bowl, mix feta cheese with ground pine nuts and then gently mixing into hamburger mixture, so that the feta remains as intact as possible. From this mixture, mold four burgers of even size and season with fresh black pepper and dried oregano.

Place chopped tomato in a separate small bowl and add balsamic vinegar and chopped oregano to create a Greek Salsa. Gently mix.

When the grill is ready, place the patties on the rack, cover, and cook, turning once, until the patties are done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. One minute before burgers are ready, add the Halloumi cheese on each burger, and shut the lid to allow for the cheese to melt.

To assemble the burgers, place each burger on roll and top with 1/4th of the tomato mixture.