Best Gyro Style Lamb Burgers With Tzatziki And Grilled Onions Recipes

GYROS BURGERS

Gyros Burgers image

This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro). Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.

Provided by Anonymous

Categories World Cuisine Recipes European Greek

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

½ pound lean ground beef
½ pound lean ground lamb
½ onion, grated
2 cloves garlic, pressed
1 slice bread, toasted and crumbled
½ teaspoon dried savory
½ teaspoon ground allspice
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
1 dash ground cumin

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil grate.
In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
Cook patties for 5 to 7 minutes on each side, or until cooked through.

Nutrition Facts : Calories 338 calories, Carbohydrate 5.7 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 0.8 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 407.5 mg, Sugar 0.9 g

LAMB BURGERS WITH FETA TZATZIKI SPREAD

Lamb Burgers with Feta Tzatziki Spread image

Provided by Anne Burrell

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

Extra-virgin olive oil
2 red onions, 1 cut into 1/4-inch dice and 1 sliced, for garnish
Kosher salt
Pinch crushed red pepper
2 cloves garlic, finely smashed
1 1/2 pounds ground lamb
2 sprigs fresh oregano, finely chopped
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh mint, finely chopped
Zest of 1/2 lemon
4 whole wheat pitas or 4 seeded hamburger buns
Feta Tzatziki Spread, recipe follows
1 beefsteak tomato, sliced, for garnish
2 cups baby spinach, for garnish
2 cups plain Greek yogurt
1/2 cup crumbled feta
1 tablespoon white wine vinegar
2 cloves garlic, smashed and finely chopped
2 sprigs fresh mint, leaves cut into chiffonade
1 small bunch fresh dill, finely chopped
1/2 English cucumber, coarsely grated
Kosher salt

Steps:

Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
In a large bowl, combine the lamb, the cooled onion mixture, the oregano, dill, mint, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty." Cook it and taste for seasoning.
Preheat the grill.
Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
Cut the pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.

LAMB BURGERS WITH TZATZIKI AND GRILLED ONION

Lamb Burgers with Tzatziki and Grilled Onion image

Provided by Michael Symon : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds ground lamb
2 teaspoons ground coriander
4 tablespoons finely chopped mint
Kosher salt and freshly ground black pepper
1 large red onion, peeled and cut into 4 thick slices
Olive oil
8 ounces (1 cup) Greek yogurt
1/4 cup minced cucumber
1 1/2 tablespoons finely chopped dill
Zest of 1/2 lemon (about 1/2 teaspoon)
1 clove garlic, minced
4 soft potato rolls, such as Martin's

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Combine the lamb, coriander and 3 tablespoons of the mint in a large bowl. Form the mixture into 4 patties. Season with salt and pepper. Place the patties on the hot (direct heat) side of the grill, directly over the coals. Grill until nicely browned, 3 to 5 minutes per side. Move the patties to the cool (indirect heat) side of the grill.
Drizzle the onion slices with oil and season with salt and pepper. Place on the hot (direct heat) side of the grill and cook until softened and charred, 3 to 4 minutes, moving the slice over to the cool (indirect heat) side to finish cooking if needed.
For the tzatziki, combine the yogurt, cucumber, dill, lemon zest and garlic and remaining 1 tablespoon mint in a medium bowl. Season with salt and pepper.
To serve, spoon some tzatziki onto a roll, top with a burger and a slice of grilled onion and close the roll.