Zeus’ Favorite Burger

Pairs well with:


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


1 large eggplant – peeled and cut into six 3/8-inch slices
3 Tablespoons olive oil
2 Tablespoons Italian seasoning
2 pounds ground chuck
4 ounces feta cheese with basil and tomato – crumbled
2 ounces Greek olives – chopped
1/4 cup Sutter Home Zinfandel
2 teaspoons salt
1/2 teaspoon black pepper
8 ounces plain yogurt
1/4 small cucumber – peeled and finely chopped
2 teaspoons dill weed Vegetable oil for grill
1/4 cup yogurt and green onion Kettle chips – crushed
6 French rolls
3 Tablespoons olive oil



Rub eggplant slices with olive oil, sprinkle with Italian seasoning, and set aside. In a bowl, combine ground chuck, feta cheese, Greek olives, Zinfandel, salt, and pepper. Form into 6 patties. Combine yogurt, cucumber, and dill weed. Refrigerate half for later use. Oil grill. Place patties on grill, and grill for 10 minutes on medium-high heat with lid closed, basting occasionally with yogurt mixture. Flip and grill an additional 10 minutes, basting occasionally with yogurt mixture, until internal temperature reaches 160 degrees. After burgers have cooked the first 10 minutes, add eggplant to the grill, and flip after 5 minutes. Add crushed Kettle chips to refrigerated yogurt mixture. Remove burgers and eggplant from grill. Spread olive oil on split rolls and place split side down on grill until lightly toasted. Place burgers on rolls. Top with grilled eggplant slices and yogurt-chip mixture.