The Gyro Burger

Burger:

• 3 Brookhaven Buns
• ½ lb ground lamb
• ½ lb ground beef – 73% lean / 27% fat
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dried Greek oregano
• ½ tablespoon ground cumin
• ¼ teaspoon ground clove
• ½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 Cucumber, thinly sliced
• 1 Beefsteak tomato, thinly sliced
• 1 Red onion, sliced into thin strips

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Yiayia Nancy’s Tzatziki

• 1 English cucumber
• 3 cups full fat Greek yogurt
• 3 tablespoons fresh dill
• 2 teaspoons fresh mint
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon Greek Extra Virgin olive oil

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Burger

1. In large mixing bowl, thoroughly combine lamb, beef & all spices including the salt & pepper.
2. Divide lamb & beef mixture into three equal portions and form into round patties. Press the meat together firmly enough that it holds together, but do not overwork the meat mixture. Making an indention into the center of the patty will prevent it from puffing in the center while cooking.
3. Place patties on medium-high grill. In order to achieve a good sear, make sure to not move the patties until ready to flip.
4. Flip each patty after approximately 4 minutes.
5. Remove from grill while medium-rare (approx. 130-135 degrees) and allow to sit for 1-2 minutes. Removing the burger from the grill and allowing it sit will ensure it is not overcooked and all of the juices do not run out.
6. Toast buns directly on grill.
7. Assemble with lamb & beef patty, tzatziki, tomato slice, cucumber slices and onions.
8. Serve with skillet potatoes.

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Tzatziki (prepared in advance)

1. Grate cucumber, on a course grater, into a tea towel or cheese cloth. Strain out all liquid and set aside.
2. In large mixing bowl, combine yogurt, cucumber, dill, mint, garlic, lemon juice, 1 tbsp of the Greek olive oil, and salt & pepper.
3. Top with remaining 1 tbsp of Greek olive oil.

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