Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Greek Lamb Burgers with Tzatziki and Mediterranean Salsa

Greek Lamb Burgers with Tzatziki and Mediterranean Salsa

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A delicious take on grilling season. Elevate your burger game with authentic and tangy tzatziki and lamb – paired with the sweet and spicy aromas of Nero d’Avola.


  • 3 tablespoons olive oil
  • 9 ounces haloumi, cut into 4 slices
  • 4 small square rolls
  • Romaine lettuce leaves
  • 1 lb ground lamb
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped mint
  • Sea salt
  • 1/2 cup Greek-style yogurt
  • 1/2 cucumber, deseeded diced
  • 1 tablespoon chopped mint
  • 2 tablespoon lemon juice
  • 1 garlic clove, finely chopped
  • 2 vine-ripened tomatoes, diced
  • 1/3 cup pitted kalamata olives, coarsely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon dried oregano
  • Freshly ground black pepper


For the burgers:

Combine the lamb, half the onion, garlic, oregano and mint in a medium-sized bowl. Season with salt and pepper, and form into patties

For the tzatziki and salsa:

Combine the yogurt, cucumber, mint, lemon juice and garlic in a small bowl. To make the salsa, combine the tomato, remaining onion, olives and parsley in a small bowl. Add 2 tablespoons olive oil, 1 tablespoon lemon juice and oregano – stir to combine. Season with freshly ground black pepper.

For assembly:

Preheat a griller (broiler) to high. Preheat large frying pan over medium heat. Drizzle with oil and cook the burgers for 4 minutes on each side, for medium. Melt the haloumi on top of the burgers for the final minute, or until golden-brown. Cut the rolls in half horizontally and toast the cut sides under the grill. Arrange the lettuce leaves and salsa on the roll bases. Place the burgers on top, spoon on tzatziki, cover with the burger tops and serve. Makes 4 servings.