“It’s All Greek To Me” Burger

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.


Yogurt Cucumber Dressing
2 cups Plain Low-fat Yogurt
1 cup Cucumber, peeled, seeded, minced
1/2 teaspoon Fresh Dill, chopped
1 tablespoon Garlic, minced
2 dashes Tabasco sauce
3 pounds Ground Lamb (80-20)
1/4 cup Zinfandel
2 tablespoon Grey Poupon mustard
1/4 teaspoon Red Pepper Flakes
1 teaspoon Kosher salt
1/2 teaspoon Ground Black pepper
Vegetable oil, for brushing the grill rack
6 Focaccia rolls, split, toasted lightly
1/2 pound Feta cheese, crumbled



Directions Prepare a medium-hot fire in a charcoal grill, with a cover, or preheat a gas grill to medium-high. To make the Yogurt Cucumber Dressing, combine the yogurt, minced cucumber, chopped dill, garlic and Tabasco sauce in a small bowl. Mix well. Cover and refrigerate until needed. To make the patties, combine the ground lamb, Zinfandel, Grey Poupon mustard, red pepper flakes, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form each portion into patties to fit the rolls. When the 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, 5-7 minutes for medium or a 160 degree internal temperature. During the last few minutes of cooking, place the rolls, split side down, on the outer edge of the rack to toast lightly. To assemble the burgers, spread the Yogurt Cucumber Dressing over the split sides of the rolls. On each roll bottom, place crumbled Feta cheese and then a patty. Add the roll top and serve. Makes 6 burgers.