Mt. Olympus Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

A burger fit for the Gods!




1 cup Greek yogurt

½ cucumber, peeled and grated

1 garlic clove, minced

2 tsp dill

2 tsp mint

2 tsp white whine vinegar


1-½ lbs lean ground lamb

1 egg

1 cup feta cheese, crumbled

1 cup spinach, chopped

1 tsp garlic powder

1 tsp oregano

½ tsp onion powder

½ cup plain breadcrumbs

Vegetable oil, for brushing on the grill rack

6 pita pocket halves

6 Romaine leaves, chopped

6 purple onion slices, thinly sliced

6 TBS Greek olives, chopped

6 beet slices, chopped



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the spread, whisk all ingredients together. Cover and set aside.

To make the patties, combine all ingredients, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

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, 8 to 10 minutes on each side.

To assemble the burgers, hold pita pocket on its side. Spoon lettuce into pita and spread until flat. Place patty in pita. Add onion slice, 1 TBS olives and chopped beets. Spoon spread into pita.