Uptown Down South Chicken Tzatziki Burgers

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.


1/3 cup vegetable oil for brushing on the grill Tzatziki:
1 Cucumber, peeled and thin sliced
1/2 cup Sour Cream
1 teaspoon white Vinegar
1/2 teaspoon Salt
1 teaspoon chopped Dill
1/2 sweet Onion, thin sliced
2 pounds boneless, skinless Chicken thighs
2 cloves Garlic, minced
1 cup sweet Onion, chopped
1 teaspoon grated Ginger root
1 1/2 Tablespoons Cajun seasoning
1 teaspoon Lime juice
4 whole grain Pita breads, cut in half and opened into pockets
1 1/2 cups shredded Romaine Lettuce



Preheat grill to medium-high heat. When ready to cook, brush rack generously with vegetable oil. Blot cucumber with paper towel to absorb excess juice. Set aside. Combine sour cream, vinegar, salt, and dill in a quart size bowl. Add sliced onion and cucumber. Toss with fork or wooden spoon to coat. Refrigerated until ready to use. Cut chicken into small pieces. Put in large bowl. Add garlic, chopped onion, ginger, cajun seasoning, and lime juice. Mix and allow to marinate 10 – 15 minutes. Coarsely grind chicken in a food processor, using pulse, scraping bowl a couple of times. Shape into 16 patties. Arrange on prepared grill rack, reshaping as needed. Grill patties over direct heat, turning only once. Cook until no longer pink inside and browned on the outside, about 5 minutes on each side. To assemble: Arrange 2 chicken patties into each pita pocket. Spread Tzatziki sauce inside each pita along one side; fill the other side with shredded lettuce, filling with equal amounts. Enjoy! Makes 6.