The Original feta cheese stuffed “HAMBUR-GYRO”

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Creamy dill and cucumber topping:
1 large cucumber
1/2 of a white onion
6 tablespoons fresh dill (3 tablespoons for patties)
2 tablespoons fresh squeezed lemon
16oz sour cream
1/4 cup white vinegar
3 tablespoons granulated white sugar
3 tablespoons kosher salt (2 tablespoons are for patties)
2.5 tablespoons fresh ground black pepper (2 tablespoons are for patties)
1.5 lbs of fresh ground lamb
1.5 lbs of fresh ground sirloin
1/2 cup of cream
2 tablespoons fresh chopped garlic
2 tablespoons paprika
3 tablespoons fresh dill
2 tablespoons fresh ground black pepper
2 tablespoons kosher salt
6 tablespoons vegetable oil (for brushing the grill)
4oz package of crumbled feta
6 golden egg hamburger buns



Creamy dill and cucumber topping: Peel, seed and dice 1 large cucumber add diced portion of cucumber to a medium size bowl combine 2 tablespoons fresh squeezed lemon juice, 1/4 cup white vinegar, 3 tablespoons fresh dill, 1/2 of a medium sized white onion (thinly sliced), 16oz of sour cream, 3 tablespoons granulated white sugar, 1/2 tablespoon kosher salt and 1/2 tablespoon of fresh ground black pepper. Mix thoroughly and refrigerate for at least 1 hour or until ready to spread on burgers. Patties: Place ground lamb and ground sirloin together in a large mixing bowl. Add 1/2 cup cream, 2 tablespoons fresh garlic and 3 tablespoons fresh dill mix thoroughly until the cream, garlic and dill is absorbed into the meat. In separate bowl combine 2 tablespoons paprika, 2 tablespoons fresh ground black pepper, and 2 tablespoons of kosher salt mix well and add to the meat mixture. Gently mix the meat until all ingredients have been incorporated. Cover with plastic and refrigerate for 30 min. After the meat has rested for 30 min preheat gas grill to medium high. Once the grill reaches 350 degrees brush the rack with a wire brush. It does not need to be oiled at this time. Remove the meat from the refrigerator and divide the meat into 12 equal portions. Each portion should end up being 4oz each and approximately 5 inches in diameter. We are doing so because the burgers are going to be stuffed with feta cheese. Once all 12 burgers have been formed and placed on a tin foil lined cookie sheet take out the 4oz package of feta cheese and evenly distribute onto 6 of the patties. Now take the patties without cheese and place them on top of the ones with cheese and carefully press the sides to seal. Once each burger has been sealed place into the refrigerator for 10 minutes. You are now ready to take 6 ounces of vegetable oil and brush the grill. Once brushed placed 6 burgers on the preheated grill. Grill the patties for 3 min and then rotate 45 degrees for the cross grill mark effect and grill another 3 min. Flip patties and repeat the process for a total cooking time of 12 min. With about 1 min left take the golden egg buns and place them on the grill over indirect heat until toasted. To assemble the burgers place the burger on the golden egg bun and add 3 tablespoons of creamy dill and cucumber topping with a slotted spoon and dig in!!!! Makes 6 burgers