Ultimate Feta Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Spread: (active prep: 20 min.)
– ½ seedless cucumber
– ½ t. salt – 7oz. Greek yogurt, drained
– 3 T. minced roasted red bell pepper
– 1/8 t. dry dill weed
– 3/8 t. minced garlic
Burger patty: (active prep time: 20 min.)
– 1 ½ lb ground leg of lamb
– ½ lb ground beef (80% lean)
– ½ t. dried oregano
– 4oz. feta cheese, drained
– Lemon pepper to taste
– Sesame kalamata focaccia (substitute sesame or kalamata focaccia or seasame buns)
– Plum tomatoes, sliced
– White onion, sliced
– Romaine lettuce
– Grape vine smoking chips/branches soaked in water for 20 to 30 minutes



Instructions: Grate cucumber on large grater. Squeeze out excess liquid. Toss in strainer with salt, let sit 15 minutes. Squeeze out excess liquid. Combine strained cucumber with yogurt, roasted red bell pepper, dill weed, and garlic. Cover and chill spread until use. Combine both meats and oregano. Form into 1/3 lb patties. Cut feta into ¾ oz pieces. Form pocket in patties and stuff with feta slices. Close patty around cheese and press patties into ½ inch thickness. Liberally sprinkle both sides of patties with lemon pepper. Place grape vine chips in grill on charcoal or in smoking container of gas grill. Cook burgers on gas grill on medium heat for 10 minutes per side. Cut focaccia into burger size pieces and cut each one in half horizontally. Toast focaccia pieces, or buns, on the grill. Place burgers on half of focaccia pieces or buns and garnish with lettuce, tomato and onion. Spread with reserved cucumber yogurt spread.