Zorba-Burgers with Cucumber Salad

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.

A great way to introduce your family to Greek flavors


1 cup Greek yogurt
½ cucumber, peeled and grated
1 garlic clove, minced
2 tsp dill
2 tsp mint
2 tsp white whine vinegar

1-½ lbs lean ground beef
1 egg
½ cup plain breadcrumbs
1 small onion, minced
2 TBS kalamata olives, chopped
1 tsp garlic
1 tsp oregano
1 tsp thyme
½ tsp salt
¼ tsp pepper

Cucumber Salad
3 TBS olive oil
1 TBS lemon juice
2 TBS red wine vinegar
1 tsp dill
1 tsp mint
½ tsp salt
¼ tsp pepper
1 cup romaine, chopped
1 medium red onion, sliced thin
1 cucumber, peeled and chopped
2 TBS kalamata olives, halved
¾ cup feta cheese

Vegetable oil, for brushing on the grill rack

6 pita halves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the spread, blend all ingredients together. Cover and set aside.

To make slaw mixture, whisk oil, vinegar, lemon juice and spices in bottom of bowl. Add remaining ingredients. Toss until coated. Cover and set aside.

To make the patties, combine all ingredients, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side.

To assemble the burgers, hold pita pocket on its side. Place patty in pita. Spoon cucumber salad into pita. Spoon spread into pita.