Wine Varietal: Merlot
1 pint Greek Yogurt
2 cloves garlic, chopped
2 T Capers, drained
1 T Fresh Oregano leaves, finely chopped
1 T Apple cider vinegar
1 T Sutter Home Merlot
1 T Lemon juice
1/4 tsp Kosher Salt
1/8 tsp Fresh ground pepper
12 slices bacon
2 lbs ground chuck
1 cup Dried cranberries
3/4 cup Feta cheese, crumbled
2 cloves garlic, finely chopped
1/4 cup Sutter Home Merlot
1 tsp Kosher salt
½ tsp freshly ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns
6 whole wheat buns, split
3 cups Mesclun greens
1 Red Onion, thinly sliced
1 English cucumber, sliced the size of pickle chips
Preheat your gas grill to high. Place a large cast iron skillet on the rack..
To make Aegean Sauce, whisk in a small bowl the yogurt, garlic, capers, oregano, vinegar, red wine, lemon juice, salt, and pepper. Mix well together and set aside in a refrigerator for 30 minutes before using.
To cook the bacon, Place the bacon in preheated cast iron skillet. Cook the bacon until crisp about 5 to 7 minutes a side. Remove the bacon and drain on a paper towels. Cover and set the bacon to the side.
To prepare the patties, gently combine the chuck, cranberries, feta, garlic, red wine, salt, and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.
Brush the grill rack with olive oil. Place the patties on the grill and cover and cook for 5 minutes. Turn the patties, and continue cooking for another 5 minutes. Brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burger, slather the top and bottom buns with the Aegean Sauce. Place equal amounts of the mesclun greens on each bottom bun and add the patty. Next add slice of red onion, 4 cucumber slices and 2 bacon slices on top of each patty. Add the bun top with wooden skewers and serve.
Makes 6 burgers