The Spicy Aegean Burger

Pairs well with:


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


o 6 oz Cream cheese, softened
o 16 oz Feta cheese, crumbled
o ½ cup Lemon juice
o ½ cup Olive oil
o 1 ½ – 2 teaspoons hot sauce
o 3 slices bread , crusts removed
o ½ cup Sutter Home Cabernet Sauvignon or Merlot
o 2 lb ground sirloin
o 1 garlic clove, finely chopped
o 1 egg, lightly beaten
o 1-2 tsp mint
o 2 T fresh parsley, chopped
o 6 Ciabatta Rolls 
o Kalamata Olive Spread
o 1 cup fresh Rucola
o  6 large tomato slices



To make the tirokafteri, soften cream cheese with hand mixer. Add feta, lemon juice, and olive oil. Blend well. Add tabasco until you reach your desired spice level. To make the patties, dip the bread slices in red wine then squeeze out excess liquid. In a mixing bowl, combine bread, ground sirloin, garlic, egg, mint and parsely; mix well with hands, handling the meat as little as possible. Form into 6 equal size patties. Preheat a gas grill to medium-high. Brush rack with a little oil to prevent burgers from sticking. Slice ciabatta rolls and brush with olive oil. Place the patties on the grill. Cook on a medium heat for 4 minutes on each side, or until very light pink in the center. Grill bread on top rack until lightly toasted. Open bread on plate; spread tirokafteri on top slice. Spread the olive tapenade on the bottom. As patties come off the grill, squeeze with lemon before placing on the bottom roll. Top each patty with one slice of tomato and a handful of rucola. Add the bread top and serve.