Dolma-wrapped Greek Burgers with Avgolemono Aioli and Served on Toasted Olive Rolls

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Avgolemono Aioli:
½ cup mayonnaise
1 TBS lemon zest
2 TBS beef broth
2 pounds freshly ground chuck
¼ cup pine nuts
1 clove fresh garlic, minced
¼ cup minced white onion
¼ cup chopped fresh mint
2 TBS chopped fresh parsley
1 tsp. lemon zest
2 tsp. salt
1 tsp. black pepper
24 grape leaves, or dolma (store-bought and jarred, preferable)
Vegetable Oil, for brushing grill rack
6 olive rolls, sliced in half
3 TBS. of olive oil
6 ripe Roma tomatoes, sliced



Heat the gas grill to medium-high. In a small bowl, whisk together your mayonnaise, lemon zest, and beef broth. Cover and set aside. Mix your ground chuck, pine nuts, garlic, minced onion, mint, parsley, lemon zest, salt and black pepper in a large bowl. Form 6 equal patties. On a flat surface, lay out 4 grape leaves with edges over-lapping. Set a burger patty in the center of the grape leaves and wrap leaves around patty. Use toothpicks to secure, if needed. Repeat procedure with remaining grape leaves and patties. Brush your grill rack with vegetable oil. Put your burgers on the grill, flipping once after 5 minutes. Cook for another 5-6 minutes for medium doneness. A couple minutes before the burgers are ready, brush the cut sides of your olive rolls with olive oil and put on the grill to toast lightly. When everything is ready, assemble burgers – place a dolma-wrapped patty on each roll bottom, top each with three slices of Roma tomato, and finish with a toasted bun top smeared liberally with Avgolemono Aioli. Enjoy! Serves 6