Mainland Burgers with Riverbench Mesa Pinot Noir

Since my father’s side of the family is Greek, I’m always inspired by the delicious ingredients of the mainland country: oregano, lamb, wine, and garlic, especially! These burgers are so juicy and totally unique- they’re a hit at every party when prepared as sliders, or great for grilling. They’re rich and meaty, so make a perfect pairing with our deep and complex Mesa Pinot Noir.

• 1 lb. ground lamb
• ¼ cup onion, minced
• 3 cloves garlic, minced
• 2 tbsp. Greek seasoning (I use a mixture from Old Towne Greek Restaurant in Charleston, SC, or you can throw in some dried oregano, basil, paprika, and thyme.)
• 2 tbsp. white wine
• 1 cucumber, shredded
• 2 cups Greek yogurt
• 1 tbsp. lemon juice
• 2 whole wheat hamburger buns, toasted

In a large bowl, mix together the lamb, onion, 2 cloves of garlic, and seasoning. Form into two large patties and put into a shallow dish. Pour 1 tablespoon of wine over each burger, just to moisten.

Preheat the grill or grill pan. Cook burgers 4 minutes on each side, or until meat is fully cooked through to your liking! In the meantime, mix together the yogurt, cucumber, lemon juice, and last clove of garlic to form a sauce. Serve burgers on buns with thick slices of tomato and some lettuce, then top with the sauce. Don’t forget the wine!