Greek Burgers with Cucumber Sauce

Greek Burgers with Cucumber Sauce


⅓ cup mayonnaise
1 baby cucumber, finely chopped
¼ cup Dierbergs Signature crumbled feta cheese
¼ cup chopped kalamata olives
1 tablespoon fresh lemon juice
1 clove garlic, minced
½ teaspoon dried dill weed

⅓ cup dry vermouth
⅓ cup Italian breadcrumbs
¼ cup minced red onion
2 cloves garlic, minced
1 large Dierbergs egg, lightly beaten
2 teaspoons Greek seasoning
Coarse salt and freshly ground black pepper
⅓ pound ground beef
⅓ pound ground pork
⅓ pound ground lamb
4 pita pockets or flatbreads
Lettuce leaves
Tomato slices


FOR SAUCE  In small bowl, stir together all Sauce ingredients. Cover and chill several hours or overnight to develop flavors. 

FOR BURGERS  In medium bowl, combine vermouth, breadcrumbs, onion, garlic, egg, Greek seasoning, salt, and pepper until well mixed.

Add ground meats; gently stir until well mixed. Shape into 4 thin oblong patties.

Place burgers on oiled grid over medium-high heat; cover and grill until internal temperature is 165°F., about 4 to 5 minutes per side.

Place pita pockets on grid; grill until heated through.

TO ASSEMBLE  Place lettuce and tomato in each pocket. Top with burger and Cucumber Sauce.


Purchase ground beef, pork, and lamb each in 1-pound packages and make a triple batch of patties to stash in the freezer.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 494
Fat: 21 g
Sodium: 686 mg
Carbohydrates: 41 g
Protein: 28 g
Fiber: 2 g