The Chic Grilled Greek Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 teaspoons vegetable oil for brushing grill rack
1 tablespoon unsalted butter
1 tablespoon Colavita extra virgin olive oil
1 cup chopped red onion
3 cups chopped fresh baby spinach
2 teaspoons minced garlic
2 tablespoons Ouzo liqueur
1/3 cup drained chopped pepperoncini
2 pounds freshly ground turkey, both white and dark meat
2 teaspoons sea salt
1/2 teaspoon black pepper
6 whole wheat pita pockets, cut 1/4 of top off and discard
2/3 cup mayonnaise, preferably olive oil base
1/3 cup crumbled Gorgonzola cheese
2 tablespoons pepperoncini juice from the jar
1 tablespoon fresh chopped dill
2 teaspoons lemon zest
1/2 cup chopped plum tomatoes
1-1/2 cup s rough chopped romaine lettuce


Heat a standard outdoor grill to medium-high then brush grill rack with the 2 teaspoons of vegetable oil. In an ovenproof skillet melt the butter with the olive oil directly on grill rack then saute the onion for 5 minutes. Add the spinach and garlic; saute until spinach is wilted about 3 minutes more. Slowly add the Ouzo and heat for 1 minute; transfer to large bowl to cool. When mixture has cooled lightly pat dry with paper towels then add the pepperoncini, turkey, salt and pepper, divide into 6 portions then form into patties. Grill patties turning once until cooked through about 5 minutes per side. During the last minute of grilling warm the pita pockets on outer edge of grill rack.
Meanwhile burgers are grilling mix together in a small bowl the mayonnaise, Gorgonzola, pepperoncini juice, dill, and lemon zest, set aside.
To serve spread 1 tablespoon of the mayonnaise sauce on top of each burger then slide the burger into the pita pocket. Top each with the remaining mayonnaise sauce then add the tomatoes and lettuce