Wine Varietal: Chardonnay
I have just recently had the pleasure of going to a Greek Restraunt and just loved the combination of flavors and the Tzatziki sauces just blew me away.
This way you can have the taste of Greek flavors any time you like.
2 pounds ground lamb
1/2 pound ground pork
1 small onion, chopped
1 tablespoons crushed garlic
1/3 cup sun dried tomatoes
1 teaspoon thyme
1/2 teaspoon dijon mustard
1/2 teaspoon each kosher salt and ground black pepper
1 small cucumber
1 cup Greek Yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon crushed garlic
1 teaspoon cumin
1 teaspoon Greek oregano
1 teaspoon habenero hot sauce
2 teaspoons fresh mint, chopped
1/2 teaspoon each, kosher salt and freshly ground black pepper
6 ounces feta cheese, sliced into 6 slices
6 rounds sun dried tomato pita bread, sliced into halfs. If you can’t find that kind, regular pitas are fine.
12 large Boston Bibb lettuce leaves
fresh mint leaves, optional
11/2 cup chopped raw onion
11/2 cup sundried tomatoes, drained and chopped
1 1/2 cup kalamata olives, chopped
1 1/2 cup marinated artichoke hearts, drained and chopped
In a large bowl combine all the burger ingredients, being carefull not to over mix or compact the meat.
Form into 6 patties.
Next make the sauce by peeling the cucumber,and then cutting in half lengthwise .
Take a tablespoon and remove the seeds, then dice the cucumber.
Put the cucumber in a medium bowl, and add all the rest of the Tzatzki sauce ingredients, mix, cover and chill.
Pre heat grill to med high and grill burgers to your liking for us it’s about 5 minutes per side.
The last 5 minutes of cooking place one slice of feta cheese on each burger, and close grill to allow it to melt.
Slice pits’s in half.
Cut lamb burgers in half.
Line each pita with a lettuce leaf, put on 1/2 burger, drizzle with Tzatziki sauce, sprinkle with 1/4 cup each , or desired amount of: onions, sun dried tomato,kalamata olives and artichoke hearts