Stuffed Greek Burger with Yogurt dill sauce

Pairs well with:


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


Yogurt Dill Sauce
• 2 ½ cups Greek yogurt
• 1 English cucumber, peeled and chopped
• 3 tablespoon lemon juice
• ½ ounce (small bunch) of fresh dill, finely chopped

• 2 ounce sundried tomatoes, finely chopped
• 3 ounce feta, crumbled
• 1 tablespoon olive oil
• 1 garlic clove, minced

• 1 ½ lb. ground beef (85/15)
• 3 tablespoon Cavender’s all purpose Greek seasoning
• ¼ teaspoon fresh ground pepper
• ¾ cup purple onion, finely chopped

• Vegetable oil for grill rack
• 6 whole wheat pita pockets



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

To make sauce, combine yogurt, cucumber, lemon juice, and dill. Cover and set aside.

To make filling, combine sundried tomatoes, feta, olive oil, and garlic in a small bowl. Divide into 6 equal portions. Set aside.

To make patties, combine ground beef, Greek seasoning, pepper, and onion in a large bowl. Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties. Place one portion of filling in the middle of each patty. With hands, fold the meat mixture over filling and reshape into patty. Refrigerate until ready to grill.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last minute of cooking, place the pita pockets on the warming rack to warm-up. (If grill does not have a warming rack, serve pita pockets at room temperature.)

To assemble the burgers, spread a thin layer of sauce inside the pita pockets. Carefully, place a patty inside the pocket. After burgers have been assembled, pour remaining sauce over the burgers inside the pita pockets.

Makes 6 burgers