Istanbul Burger with Feta Mayo

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/2 cup mayonnaise
6 tablespoons plain yogurt
1/2 cup feta cheese with basil and tomato, crumbled
2 pounds ground beef chuck
6 large cloves garlic, minced
1/2 cup fresh mint leaves, chopped
1/4 cup drained, rinsed and minced capers
3 tablespoons smoked sweet paprika
2 tablespoons ground cumin
2 teaspoons EACH ground allspice, cayenne pepper and salt
Oil for brushing grill rack
6 hearty seeded sandwich rolls, split
1 bunch watercress, tough stems discarded



Heat barbecue grill to medium-hot.

Combine mayonnaise, yogurt and feta; set aside.

Combine ground beef, garlic, mint, capers and all spices. Handling meat as little as possible, mix well and shape into 6 patties, formed to fit the rolls. Brush grill rack with oil and grill burgers, covered, to desired degree of doneness, turning once, 5 to 7 minutes per side for medium. During last few minutes of cooking time, place rolls on edge of grill to lightly toast both sides.

Spread mayo in pita halves, then add a patty and a generous amount of watercress.