Greece is the Word Lamb Burger

Pairs well with:


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


For Spicy Whipped Feta Topping:
1 lb. soft Greek feta
1/2 cup thick Greek yogurt (Fage)*
1/2 cup Colavita olive oil
1 tsp. ground pepper
7 pepperoncini peppers – chopped
1 red roasted pepper (from a jar)
3 tbs. fresh lemon juice
For Patties:
2 lbs. ground lamb
1/4 cup breadcrumbs
2 eggs
3 tsp. Grey Poupon dijon mustard
2 tsp. thyme
1 tsp. fresh Greek oregano
2 tsp. fresh dill – chopped
3 ripe plum tomatoes – seeded and chopped
1/2 seedless cucumber – small dice
kosher salt/freshly ground pepper to taste
6 pieces pita bread
1 small red onion – thinly sliced (use a mandoline)



To make the spicy whipped feta toping, pulse the feta, yogurt, olive oil, peppers and lemon juice together in a food processor until smooth and reserve. To make patties, combine lamb, breadcrumbs, eggs, mustard, thyme, oregano, dill, tomato and cucumber in a large bowl and season judiciously with salt and pepper on each side. Be sure to handle the meat as little as possible to avoid compacting it. Divide the meat mixture to make six uniform lamb patties, however instead of making them perfectly round, make them more oblong to fit into the pita nicely in the final step. Heat the grill to medium and brush with oil. When the grill is ready, place the burgers on the grill for four minutes on each side (for medium rare). Brush both sides of each pita bread with Colavita olive oil and grill pita for one minute on each side. Turn gill off. To assemble the burgers, remove the pitas from grill and place a lamb burger onto each pita. Slather with spicy whipped topping and garnish with the red onion. Fold one end of the pita over the other and wrap the bottom half of the pita so it is easy to serve and eat like a Greek gyro.