Inside Out Greek Burger

Pairs well with:


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


Tzatziki Sauce:
1 8 oz container plain yogurt
1 seedless cucumber – peeled and diced very small
1 TBSP olive oil
1 1/2 cloves garlic
3 TBSP of plain yogurt
salt, pepper and garlic salt to taste
Inside mixture:
1/4 c red onion + 1 TBSP minced
1/2 c Calamata olives, pitted and sliced
1/2 C roma tomatoes chopped
3/4 c domestic feta cheese
1 clove garlic, finely minced
2 tsp calamata olive juice
2 tsp salt
3 lbs Ground Round
6 Ciabatta rolls
1/2 cup extra virgin olive oil
6 thin slices of cucumber
Using a grill preheated to 300 degrees.



In a food processor or blender add 1 – 8 oz container of plain yogurt, 1 cucumber, 1 TBSP olive oil, 1 1/2 cloves garlic. Remove from blender and put in a small bowl. Whisk in 3 TBSP of plain yogurt to thicken. Add salt, pepper and garlic salt to taste. Refridgerate until needed. Mix together red onion, calamata olives, roma tomatoes, feta cheese, garlic, and olive juice in a small bowl and set aside. Gently mix 2 tsp of salt with ground round. Divide meat into 12 – 4 oz pieces. Flatten out each piece into a patty. You will use two patties to form one burger. Place first patty on work surface, add 3 TBSP of inside mixture on top of patty. Add second patty on top. Gently but firmly pinch edges of patties all the way around to seal mixture inside. Place burgers in between 2 pieces of foil and crimp edges all around to form foil pocket. Place on preheated 300 degree grill for 7 1/2 minutes then flip foil pocket and grill for another 7 1/2 minutes. Remove from grill and set aside. While burgers are cooking split ciabatta rolls and brush each inside of roll with olive oil. Place on grill until lightly toasted. Place one patty on ciabatta, Spread 2 tsp of Tzatziki sauce on top of burger. Add 1 piece of thinly sliced cucumber on top of Tzatziki. Top with roll.