Gyro Burger
How to make Gyro Burger Recipe - Traditionally, a gyro is a Greek specialty of meat usually lamb roasted on a vertical spit, often wrapped in soft pita bread with onions, tomatoes, and tzatziki sauce. Perfect street food, the gyro is made for food trucks. But we’re taking it in another direction. Instead of roasting the meat on a spit, we’re adding the spices usually associated with the roasted meat to ground lamb and shaping it into patties. Welcome to the Gyro Burger. Take it on the road or enjoy it at home with friends.
Ingredients:
1 1/2 pounds (680 g) ground lamb
2 tablespoons (28 ml) olive oil, plus more for cooking
1 tablespoon (7 g) smoked or sweet paprika
1 teaspoon (1 g) dried oregano
Kosher salt to taste
4 large rounds pita bread
Tzatziki Sauce
1 medium red onion, thinly sliced
1 medium tomato, seeded and chopped, seasoned with black pepper
1 clove garlic, minced
1 tablespoon (6 g) chopped fresh mint
1 batch Wicked Good Fries
Method:
In a large bowl, combine the lamb with the olive oil, paprika, and oregano. Divide into 4 equal portions and shape into oval patties that are 3/4-inch (2 cm) thick. Season both sides with salt.
Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
Brush oil onto the skillet and cook the burgers for 3 minutes per side or until internal temperature reaches 135°F (57°C). Transfer the burgers to a platter to rest for 5 minutes.
Brush the pita rounds with olive oil and toast both sides on the griddle until lightly brown and soft.
Spread 1/4 cup Tzatziki Sauce (65 g) on the bottom of each pita. Place burger on top of sauce. Garnish with onion, tomato, and fries and spread a bit more Tzatziki
Sauce on top of the fries. Sprinkle with garlic and mint. Roll the pita around each burger and seal tight with a piece of butcher paper or aluminum foil. YIELD: 4 burgers
TZATZIKI SAUCE:
1 cup (200 g) plain Greek yogurt
1 tablespoon (8 g) minced, seeded cucumber
1 tablespoon (6 g) minced fresh mint
1 clove garlic, minced
2 teaspoons (10 ml) extra-virgin olive oil
1/2 teaspoon (2.5 g) kosher salt
Juice of 1/4 lemon
Place the yogurt in a fine strainer set over a mixing bowl and refrigerate for 2 hours. Transfer the strained yogurt to a bowl and stir in remaining ingredients. Refrigerate until ready to use. Yield 1 1/4 cups (300 g)
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| Gyro Burger |
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