Greektown Burgers with Garlic Yogurt

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.

Chicago is home to people of many different cultures and cuisines.Greek food has become an integral part of the Chicago food experience, whether at the Greek restaurants on the Halsted Street of “My Big Fat Greek Wedding”, at the multitude of Greek family restaurants located throughout the Chicagoland area or at Greek Orthodox church festivals. This Greek inspired burger blends traditional Greek ingredients food with the All-American burger.


Garlic Yogurt Sauce
1 cup plain yogurt
2 cloves crushed garlic
1/2 teaspoon finely chopped fresh dill
1/4 to 1/2 cup water

3/4 cup minced onions
3 tablespoons finely chopped fresh oregano
1/4 cup chopped parsley
1/4 cup red wine
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 lb. ground chuck
1 lb. ground lamb
Olive oil (for grill rack)
1/2 cup crumbled feta cheese
3 pita breads, cut in half

Greek Salad Garnish
1/4 cup chopped parsley
1/4 cup chopped tomato
1/4 cup chopped cucumber, seeded and peeled


Prepare medium hot coals in a covered charcoal grill or preheat a gas grill to medium high.

Combine the yogurt, crushed garlic and dill. Blend well, then add water, blending well. The amount of water required depends on the type of yogurt available. Greek style yogurt will require more water, other types may take less. The sauce should not be watery but should have the consistency of ranch dressing. Let sit until ready to use.

To make the burgers, combine the onions, oregano, parsley, red wine, salt, pepper, ground chuck and lamb. Mix lighlty to combine ingredients but do not over handle. Gently shape into 6 burgers and cover with wax paper.

Check the grill temperature and brush the grill rack with olive oil. Put the burgers on the grill and cook, turning once, 5 to 7 minutes a side for medium, or to preference. During the last 2 minutes of cooking, sprinkle the burgers with the 1/2 cup crumbled feta cheese and cover, if necessary, to slightly melt.

Remove the burgers from the grill. Drizzle each burger with 2-3 teaspoons of the garlic yogurt sauce, and then put it into a half of a pita bread. Garnish the cut edge of the pita bread with the remaining chopped parsley, tomato and cucumber.

Makes 6 burgers.