Pork Souvlaki Burger Pockets with Greek Vegetable Relish

Pairs well with:


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


Greek Vegetable Relish
12 cherry tomatoes – quartered
1 small onion – diced
1 cucumber – seeded and diced
1/2 cup kalamata olives – chopped
1 cup feta cheese – crumbled
1/2 teaspoon salt
1 teaspoon fresh Greek oregano – chopped
1 tablespoon white vinegar
1/2 teaspoon lemon juice
2 pounds ground pork
3 tablespoon fresh Greek oregano – chopped
1 tablespoon fresh thyme – chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable oil, for brushing the grill rack
6 pita pockets



Prepare a medium-hot fire in a charcoal grill with a cover. To make relish, in a medium bowl, combine tomatoes, onion, cucumber, olives, cheese, salt, oregano, vinegar and lemon juice. Mix well and set aside. To make the patties, in a large bowl, combine ground pork, oregano, thyme, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into six equal portions, form each portion in a patty, approximately one inch thick. When 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 (6-8 minutes on each side for medium) or until internal temperature reaches at least 170 degrees F. To assemble the burgers, split pita pocket open, insert 1/4 cup of egetable relish and a patty. Serve. Makes 6 burgers.