Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


6 cloves garlic, peeled and crushed
2 cups plain yogurt
1/2 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups finely chopped seedless cucumber, allowed to drain 15 minutes in strainer over bowl
2 teaspoons freshly squeezed lemon juice
1 pound lean ground beef
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried cumin
3 ounces feta cheese
3 tablespoons finely chopped fresh flatleaf parsley
4 pita breads about 5 inches in diameter
very thinly sliced red onion
leaf lettuce, washed and dried, tear into 8 pieces about 3×3 inches



TZATZIKI DIRECTIONS In medium sized mixing bowl combine garlic and yogurt. Add olive oil, salt and pepper. Stir in cucumber and lemon juice. Adjust seasonings to taste. Cover bowl and refrigerate about at least an hour. Start grill, heating to a medium hot heat. Heat oven to 300 degrees Fahrenheit.Wrap pita breads in foil, place on bakins sheet. Warm in oven while cooking burgers. BURGER DIRECTIONS In mixing bowl combine ground beef, salt, pepper and cumin. Mix together well. Divide into 4 portions. Divide feta cheese into 4 portions, flatten with palms of hands to about a 2×2 inch form, sprinkle with parsley. Form meat patties around the feta cheese portions. Check to see that cheese if sealed withing the beef. On grill preheated to medium high heat, cook patties for 6-7 minutes on each side, or until no longer pink inside. This is a personal choice, cook less time for a rarer meat if desired. Move burgers to serving platter. ASSEMBLY DIRECTIONS Cut each burger in half. Cut each pita bread in half to form a pocket. Put a half burger into each pita pocket, add prepared lettuce, red onion slices, and some tzatziki. Serve two halves per person. Makes 4 servings.