Gyro Burger

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.

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

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