Serves 2

Recipe courtesy of Ericka Sanchez

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Yogurt Sauce
  • 1 cup plain Greek yogurt
  • ¼ cup fresh parsley, chopped
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 Chop House Steak Burger Patty
  • 1 pita bread, sliced in half
  • 6 Romaine lettuce leaves
  • 1/3 cup cucumber, thinly sliced
  • ¼ cup, cherry tomatoes, halved
  • ¼ cup red onion, sliced
  • 1 tablespoon feta cheese, crumbled
  • dill sprigs for garnish


  1. Whisk together yogurt, parsley, garlic, salt and lemon juice in a small bowl.  Refrigerate until ready to use.
  2. For medium-well hamburger: Place frozen Chop House Steak Burger Patty in a preheated pan over medium-high heat and cook 6 minutes.  Turn patty over and cook for 3 minutes or until internal temperature reaches 160° F. Slice patty into fourths.
  3. Warm pita bread if desired, place two-fourths of patty in pita bread, add Romaine lettuce, cucumber, cherry tomatoes and red onions.  Sprinkle with feta cheese and dill sprigs.  Drizzle with yogurt sauce.