The Mediterranean

The Mediterranean

Wine Varietal:


  • 1 pound ground lamb
  • 1 pound ground beef 80/20
  • 4 Teaspoons salt – divided
  • 2 Cups plain Greek yogurt
  • 6 ounces crumbled feta cheese
  • 1 tablespoon dried mint
  • 1 tablespoon chopped garlic
  • 6 brioche buns
  • 6 slices red onion
  • 2 Cups baby spinach
  • 2 medium zucchini
  • 1 large red bell pepper
  • 1/4 Cup olive oil


  • In a large bowl combine ground lamb and ground beef with pastry cutter, divide into 6 meatballs.
  • Flatten balls into patties and put a thumb print into the center of each to make 6 burgers total.
  • Keep refrigerated until ready to use.
  • Heat grill to 400-425 degrees.
  • Set cast iron griddle on grill.
  • In a medium bowl thoroughly combine yogurt, mint, feta, 1 teaspoon salt, chopped garlic.
  • Place colander over a bowl, line colander with cheese cloth.
  • Fill cheese cloth with yogurt mixture and tie to form a ball this will help drain some of the liquid from the yogurt giving it a firmer consistency.
  • Leave at room temperature while draining until ready to use.
  • Place red bell pepper directly on grill to roast, turn from time to time while working on the rest.
  • On a mandoline slice zucchini into thick strips.
  • Brush strips with olive oil and place on cast iron griddle.
  • Sprinkle with salt.
  • Turn zucchini strips after 3-4 minutes, continue for 3-4 minutes on that side and remove to plate.
  • Place burgers on cast iron griddle, sprinkle with salt, grill for 5 minutes.
  • Flip burgers, salt and grill for another 4-5 minutes to 160 degrees internally.
  • Remove from grill to plate, cover with aluminum foil to rest.
  • Remove red pepper when it is charred to a plastic bag to sweat making it easier to peel and seed.
  • Place all bun halves on the griddle inside down onto the meat fat then onto the grill grate until toasty.
  • Seed and remove skin from roasted red pepper and slice into strips.
  • To build burgers:
  • Place lower burger bun on plate followed by 1/4 Cup baby spinach and slice of red onion.
  • Place burger on the spinach, top the burger with 3 tablespoons yogurt mixture.
  • Place 2 red pepper strips atop yogurt followed by 1 slice of zucchini shaped into a ÔV’, add top of bun.
Bake up a Sweet Holiday With Sutter Home Chocolate Red Wine Cookies​

Bake up a Sweet Holiday With Sutter Home Chocolate Red Wine Cookies​