My Big Fat Greek Burger!

Pairs well with:


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


2 Lbs Ground beef (85/15 works best)
1 1/4 C. Fresh Mint (minced)
2 C. Fresh Spinach (chopped)
1 1/2 C. Fresh Onion (minced)
3/4 C. Fresh Garlic (minced)
1/2 C. Fresh Parsley (chopped)
1 C. Gorgonzola Cheese (crumbled small)
1/2 C. Peccorino Romano Cheese (ground)
1 C. Sun Dried Tomato Pesto
1/4 C. Coarse Pepper
1/4 C. Kosher Salt
1 Large Egg



In a large mixing bowl, blend ingredients together. Make sure that all are equally blended. Form into patties aprox. 4 inchs round and 1 inch wide. Set grill on med heat. After grill has reached the proper tempature, spray with a non stick spray and gently place burgers on grill.. DONT TOUCH THEM!Allow them to cook for at least 3-5 min. before flipping them. As with any red meat, it is most flavorfull when cooked to a medium temp. Enjoy with a fresh, bakery keiser bun, and top with anything you wish.