Zorba the Greekburger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 lbs. 4 oz. ground chuck
1/4 c fresh bread crumbs
3T Sutterhill cabernet wine
4 t dry Greek seasoning blend
1 clove garlic, minced
1/4 t ground pepper
1/4 t ground cumin
1 beaten egg
3/4 c crumbled feta, about 3 oz.
1/2 t dried oregano
1/2 c plain yogurt
1/2 c cucumber peeled, seeded and grated
1/4 c dried dill
1/4 c pitted chopped greek olives
6 large pita bread rounds
6 lettuce leaves



Mix feta and oregano in small bowl and put aside. In large bowl combine the ground chuck, bread crumbs, worcestershire sauce, Greek seasoning, minced garlic, pepper, cumin and the beaten egg. Mix well. Divide into 6 pieces and pat each piece into a round ball. Divide feta mixture into 6 portions and stuff each ball with a portion of the feta mixture. Close the ball and shape into an oblong pattie. Over medium heat, place patties on the grill and cook for 7-8 minutes each side or until burgers are done (160 degrees). While burgers are cooking, mix in small bowl the yogurt, grated cucumber, dill and Greek olives. Set aside. When done, serve burgers on folded pita breads that have been lined with lettuce leaves, and top with the yogurt sauce.