My aunt and uncle owned a restaurant in Greektown in Detroit so I learned to love gyros. I have made homemade gyros, but I lack the cooking technology to pull it off correctly. Does anyone have a rotisserie I can borrow? That is why I made the gyro burger. Here is what it does have: lamb, feta, gyro spices, onion, garlic, tomatoes, tzatziki sauce all on an egg knot bun. All the flavor of a gyro that won’t fall out of the pita and end up on the plate or your shirt. I hope you like it.

1 pound ground lamb from Hayfield Farm
1/4 white onion, minced fine
2 cloves, minced
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
Shredded lettuce
1/4 cup tzatziki sauce with harrissa
1/4 cup feta cheese
Tomato slices
Onion slices
4 egg knot buns

Mix oregano, salt, pepper, rosemary, and thyme, and mix.

In a bowl add lamb, spices, minced onions, and minced garlic, and mix by hand until completely mixed. Separate into 4 patties.

Heat large skillet to medium; add patties.

Cook until brown on both sides and an internal temperature of 150.

Split egg buns.

Assembly:
Bottom bun
Lettuce
Lamb patty
Feta crumbles
Tzatziki sauce
Tomato slices
Onion slices
Top bun with tzatziki