Tassel Ridge® Greek Feta Burger


  • 6 oz nonfat plain Greek yogurt
  • ½ cup unpeeled coarsely grated cucumber
  • ½ clove garlic crushed to a paste
  • 1 tsp fresh lemon juice
  • 1 lb 95%-lean ground beef
  • 1 cup finely diced zucchini
  • ½ cup crumbled feta
  • cup finely diced red onion
  • ½ tsp dried marjoram
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • vegetable oil cooking spray
  • 1 7- oz jar roasted red peppers drained
  • 4 sourdough rolls split
  • shredded romaine
  • sliced cucumber


  1. Combine yogurt, cucumbers, garlic, and lemon juice in bowl. Set aside. Mix beef, zucchini, feta, onion, marjoram, salt, and pepper in another bowl. Shape into four ¾-inch thick burgers. Coat grill pan or grill rack with cooking spray. Grill burgers over medium-high heat, about 5 minutes. Flip and grill 5 more minutes, or until internal temperature reaches 160° F. Divide roasted peppers evenly among bottom halves of rolls. Top with 1 burger, ¼ yogurt sauce, romaine, cucumber, and top half of roll. Serves 4.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa Marquette

Tassel Ridge Iowa Marquette is a dry red wine that offers complex aromas and flavors with spicy notes on the finish. This wine was made entirely with grapes grown in our Mahaska County, Iowa, vineyards and then fermented in stainless tanks and aged in French oak barrels.— Bob Wersen, Owner, Tassel Ridge Winery