Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

The god of wine of course!


1lb of ground beef
1/2 lb of ground lamb
Dodonis Feta Cheese 1/2 lb
Sutter Wine -Cabernet Sauvignon about 2 cups
Plain Bread Rusks (packaged like croutons)
fresh onion 1/4 cup grated and strained
fresh mint chopped 1/8 cup
fresh basil chopped 1/8 cup
teaspoon tomato paste
1 large clove of garlic minced
2 eggs
1/2 teaspoon chili flakes
1 teaspoon salt
1 teaspoon ground pepper
1/4 teaspoon ground cinnamon
6 hamburger buns
Onion slices, tomato slices lettuce and munster cheese slices


Overnight soak bread rusks in Cabernet Sauvignon wine in the fridge.
On day of cooking allow ground beef and lamb to come to room temperature.
Mix all ingredients listed including spices (except “drunk rusks and feta cheese) in large bowl and mix well with hands.
Finally add the “drunk soaked rusks crumbling them in your hands while squeezing out excess wine.
Form 6 nice size spheres.
Take a sphere and dimple a whole in the middle adding crumbled feta cheese inside. Ensure proper enveloping of meat over feta cheese to minimize feta exposure to heat.

Grill or pan fry.
If pan-frying use 1 tablespoon of olive oil and 1 tbsp of butter. On high heat and prior to adding patties lower heat to half.
Once patties are cooked to liking rare, medium or well place on bun add munster slice of cheese (which melts with just the heat of the burger)
If grilling place buns on grill face down to toast with BBQ “hint” of flavors.