Mysterious Meditrranean Burger with Phonecian Cream Spread



8 oz. regular cream cheese, softened
½ cup chopped kalamata olives
½ cup crushed pineapple, drained
¼ cup crumbled feta cheese


2 ½ pounds ground chuck
½ pound ground lamb
1 tablespoon Cavender’s Salt Free All Purpose Greek Seasoning
3 teaspoons smoked sea salt
¼ cup Sutter Home White Zinfandel
1 egg white, slightly beaten

Colavita Olive Oil, for brushing patties
6 sesame seed hamburger buns
6 tablespoons butter, melted



• Preheat gas grill to medium-high heat.

• To make the Phoenician Cream Spread, combine the cream cheese, chopped kalamata olives, pineapple and crumbled feta cheese until well mixed and refrigerate. Remove from refrigerator just before preparing patties so that mixture will soften enough to spread easily.

• To make the patties, place the beef and lamb in a large bowl, sprinkle with Cavender’s seasoning, smoked sea salt and pour the beaten egg white and white zinfandel on top. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the patties slightly larger than the hamburger buns. Brush the tops of the formed patties with a light coating of olive oil.

• When the grill is ready, place the patties on the rack oiled side down, brush the exposed side with a light coating of olive oil, close the cover, and cook turning once, until done to preference, 5-7 minutes each side for medium.

• During the last few minutes of cooking, brush the cut side of the buns with the melted butter, place cut side down on the outer edges of the rack to toast lightly.