The Minotaur: A Greek Inspired Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Green Greek Mayo:
2/3-cup mayonnaise
2 tablespoons lime juice
1 avocado, peeled and pitted
2 pounds ground chicken
2/3 cup Chenin Blanc wine
½ cup Kalamata olives, finely chopped
1 cup feta cheese, crumbled
¼ cup red onion, finely chopped
1 tablespoon minced roasted garlic
3 tablespoons sun dried tomatoes, finely chopped
½ cup frozen spinach, thawed and drained of all water
½ -cup peppercini, finely chopped
½ – cup roasted red peppers, finely chopped
2-teaspoon salt
Vegetable oil for brushing on the grill rack
6 Pita Bread Pockets
1 bunch of endive lettuce, washed and drained and chopped with large stems discarded



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Green Greek Mayo combine mayonnaise, lime juice and avocado in a small food processor or blender and mix until smooth. To make the patties, combine ground chicken, wine, olives, cheese, red onion, garlic, sun dried tomatoes, spinach, peppercini, roasted red peppers, and salt in a large mixing bowl. Mix well. Divide mixture into 6 equal portions and roll into balls then form into patties. When grill is ready, brush the grill generously with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to desired preference, 4 to 5 minutes on each side for medium. After you have flipped the burgers, lay the pita pockets on the outer rim of grill to warm through. To assemble the burger, gently open each pita pocket and spread a generous amount of mayo mixture in the entire inside of pita, place a patty inside and stuff with endive lettuce.