Mediterranean Homesick “Bleu” Burger

Pairs well with:


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


2 c. plain whole-milk yogurt
1 lg. Cucumber peeled and seeded, coarsely shredded
1/2 tsp. garlic salt
1 Tbsp. fresh lemon juice
2 tsp. minced fresh oregano
Six large tomato slices, 1/4” thick
2 Tbsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
salt and cracked black pepper
1.5 lb ground chuck
1 c. finely chopped portobello mushrooms
1/4 c. Italian-seasoned bread crumbs
1/2 c. minced shallot
1 Tbsp. minced fresh oregano leaves
2 tsp. garlic salt
1/2 tsp. black pepper
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
6 pocket-style pitas
2 c. shredded romaine lettuce
1 c. crumbled blue cheese



Combine yogurt, cucumber, 1/2 tsp. garlic salt, 1 Tbsp. lemon juice, and 2 tsp. minced oregano. Place sauce in a medium sieve. Place sieve in a bowl to drain and refrigerate.

Arrange tomatoes in a single later on a plate or platter. Drizzle 2 Tbsp. oil and balsamic vinegar over tomatoes. Salt and pepper to taste.

Place ground chuck in a large mixing bowl. Add mushrooms, bread crumbs, shallot, 1 Tbsp. oregano, 2 tsp. garlic salt, 1/2 tsp. black pepper, 2 Tbsp. lemon juice, and 2 Tbsp. olive oil. Mix well by had or in stand mixer using paddle attachment. Divide meat mixture into six even patties. Pat out to
3/4″ thickness.

Cut approximately 1″ off one side of each pita to expose pocket. Wrap pitas in aluminum foil and place in oven at 250 degrees.

Prepare charcoal grill to medium heat. Cook burgers approximately five minutes per side, or until 165 degrees throughout.

To assemble burgers: Spread 1/3 c. of Tzatziki sauce inside each pita. Spread 1/3 c. lettuce over sauce. Sprinkle approx. 1 1/2 Tbsp. blue cheese into each pocket, then place one tomato slice on lettuce/blue cheese layer. Slide burger into prepared pita pocket and serve immediately.