Moroccan Burgers With Lemon Yogurt sauce and Cilantro Pesto

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 cups drained yogurt
Juice from ½ lemon
Zest from 1 whole lemon
2 cloves garlic minced very fine
1 1/2 teaspoon salt
1/2 cup cilantro chopped very fine
2 tablespoons olive oil
5-10 black pepper turns
2lbs 85/15 ground beef
½ t. cumin
1/4 teaspoon Cinnamon
½ teaspoon Ground coriander
1/4 teaspoon Ground Cayenne Pepper
Grill Spray
12 4-5 inch pita bread.



Begin by preparing the condiments for the burgers. For the yogurt sauce: Combine the yogurt, juice from 1/2 lemon, zest from whole lemon, 1 clove of garlic minced 1/8 teaspoon of cayenne pepper and 1/4 tablespoon salt. Refridgerate until burgers are ready to assemble. For the pesto: Combine cilantro, olive oil 1/4 tablespoon of salt and 2-3 turns of black pepper. wisk and refridgerate until burgers are ready for assembly. For the Burgers: Combine beef, cumin, cinnamon, corriander, 1 teaspoon of salt and 1/8 teaspoon of ground cayenne pepper and 5-7 black pepper turns. Mix with hands and form 6 burgers. Preheat grill to medium high heat. Spray grill with Pam cooking spray and place burgers on grill. Cook 8 minutes and flip over; cook another 6-8 minutes or until internal temp is 160 degrees. Light grill pitas on both sides to soften. To assemble: Smear all 12 pitas with cilantro pesto. Place burgers on 6 of the pitas and scoop on a generous amount of yogurt sauce. Cover with remaining six pitas.