Greek Burger Pockets with Tzatziki Sauce

Pairs well with:


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


Tzatziki Sauce
8 ounces plain yogurt
1 small cucumber – peeled, seeded and chopped
2 cloves garlic – minced
1/2 tablespoon olive oil
1 teaspoon lemon juice
3 mint leaves – minced
2 pounds ground lamb
1 medium onion – finely diced
1 clove garlic – minced
1 tablespoon fresh marjoram – chopped
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
Vegetable oil, for brushing the grill rack
6 pita pockets
6 ounces crumbled feta cheese
2 roma tomatoes – chopped



Prepare a medium-hot fire in a charcoal grill with a cover. To make Tzatziki Sauce, in a medium bowl, combine yogurt, cucumber, garlic, oil, lemon juice and mint. Mix well and set aside. To make the patties, in a large bowl, combine ground lamb, onion, garlic, marjoram, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into six equal portions, form each portion in a patty, approximately one inch thick. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (7-9 minutes on each side for medium) or until internal temperature reaches at least 175 degrees F. To assemble the burgers, split pita pocket open, spread each pocket with 1 tablespoons sauce, insert a patty and divide cheese and tomatoes evenly between pockets. Serve. Makes 6 burgers.