Fatoush This Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 lb ground chuck double ground(fresh yourself or from your own butcher)
1lb ground lamb
1 large onion 1/2minced 1/2 sliced
3 tsp salt
2+1 1tsp pepper divided in half
3/4 cup parsley finely chopped divided 1/2 cup and 1/4 cup
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cayenne
1 bunch clean/dry romain lettuce leaves
1/4 cup olive oil
1 glove garlic
3 medium tomatoes/small wedges 1/2 inch
1/4 cup fresh mint finely chopped
2 large thick type pita loaves halved and grilled crisp



heat 1 tsp oil in a grill safe pan brown off and soften 3/4 of the onion do not carmelize remove from heat and place in large bowl add both meats 2 tsp of salt, 1/2 tsp pepper, 1/2 cup pf parsley, cinnamon, allspice, cayenne 1 tbsp of olive oil and gently combine all ingredients. form into 4- 1/2 lb patties. place burgers on grill while burgers are cooking tear 8 leaves of romain and place in bowl. Add the remaining parsley to lettuce bowl thinly wedge tomatoes add to lettuce mixture. take onion slices and place on oiled grill just until they have a little golden brown color and begin to soften remove and set aside to cool slightly crush garlic glove and add to lettuce and tomatoes. check the patties for turning about now add mint remaining olive oil and onion and toss mixture to coat and break apart onion. set aside topping check patties for a temp of 165 internal. once reached remove from grill take pita halves and grill quickly on both sides while burgers rest about 10-12 seconds each side on indirect heat, assembvle burgers between toasted grilled pita halves and top with fatoush.