Mediterranean Feta Stuffed Kalamata Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Dill Tzatziki with Feta
1 medium cucumber, peeled and shredded
Kosher salt
2 large garlic clove, minced
3 tablespoon extra virgin olive oil
1 tablespoon vinegar
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 1/2 cups yogurt, plain
1 cup Crumble Feta cheese traditional
1/2 cup finely chopped fresh dill
Feta Cheese Disks
6 tablespoons Crumble Feta cheese traditional
1 1/2 pounds ground chuck (80 / 20 or 75 / 25)
1/2 pound ground lamb
3 tablespoons Sutter Home Zinfandel
1 tablespoon extra virgin olive oil
1/3 cup Kalamata olives, pitted and drained, medium dice
3 tablespoons chopped fresh flat leaf parsley and oregano
1 red medium red onion, small dice
1 tablespoon grated lemon zest
1 1/2 tablespoons ground cumin
3/4 cup chopped fresh mint
1 teaspoon ground corriander
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
Extra Virgin Olive Oil, for brushing on the buns
6 Kaiser Deli Rolls
Aluminum Foil
12 large spinach leaves
6 (1/4-inch-thick) cut beefsteak tomatoes
6 (1/8-inch-thick) cut large red onion
1/4 cup Crumble Feta cheese traditional



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the dill tzatziki w/ feta, put cucumber in a strainer and sprinkle with the salt. Drain and squeeze well, try to get rid as liquid as possible. In a separate bowl, mix the crushed garlic with oil, vinegar, lemon juice, and salt. Add the drained cucumber and mix well. Add the yogurt, feta and dill, folding it in carefully. Don’t stir vigorously, it will make it watery. Chill and refrigerate for a few hours to meld the favors until serving. To make feta cheese disks, use 6 tablespoon of feta cheese to make 6 disks 1 inch in diameter. Set aside and refrigerate until firm, about 1 hour. To make the patties, combine the beef, lamb, Zinfandel, extra virgin olive oil, olives, herbs, onion, zest, cumin, mint, coriander, 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. Gently using your thumb, make a depression in the center of each patty and fill with a disk of feta cheese. Fold the meat over to encase the butter completely and gently pat the burger into a plump, round patty. Set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes, lightly oil the buns halves with extra virgin olive oil. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, place a generous amount of the tzatziki sauce over the cut sides of the rolls. On each roll bottom, place 2 large spinach leaves, a large beef steak tomato, a patty, large teaspoon of crumbled feta cheese, and a slice red onion. Add the roll tops and serve.