Greek Athens Burger

Pairs well with:


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


Greek Athens Salsa:
2 T fresh lemon juice
1 T sugar
2 T Colavita extra-virgin olive oil
2 large garlic cloves, finely chopped
1 jalapeno, minced with seeds
1/2 seedless cucumber, diced
2 cups Kalamata olives, pitted & sliced
1/2 cup cilantro, coarsely chopped
1/2 cup mint, coarsely chopped
2 medium tomatoes, diced
1/2 cup feta cheese
2 lbs ground lamb
1/4 cup Merlot, Sutter Home
2 tsp kosher salt
Vegetable oil, for brushing the grill rack
6 whole wheat buns, split



Directions: Preheat your gas grill to high To make Greek Athens Salsa, whisk together lemon juice and sugar in a bowl until sugar is dissolved. Then whisk in olive oil, garlic and jalapeno. Next mix in the cucumber, Kalamataa olives, cilantro, mint, tomatoes, and feta cheese. Set aside and reserve. To make the patties, combine the ground lamb, Merlot, and kosher salt. Mix together using your hands. Divide the mixed ground lamb into 6 equal parts and form into patties. Brush the grill rack with vegetable oil. Place the patties on the grill, cover and grill for 5 minutes. Turn the patties and continue grilling for another 5 minutes. During the last few minutes of cooking, place the split whole wheat buns on the grill and toast lightly. To assemble the burger, place a big scoop of Greek Athens Salsa on top of each burger. Close the buns and serve.