By Amanda Haas
You don’t need a roasting spit to make this wood-fired take on Greek-style lamb. Pickled onions, homemade tzatziki sauce and fresh ground lamb round out this savory, gyro-inspired burger.
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|1/2||red onion, thinly sliced|
|6 Tablespoon||lime juice|
|2 Teaspoon||kosher salt|
|1/2 Teaspoon||raw cane sugar|
|1 Cup||Yogurt, Greek|
|2 Tablespoon||lemon juice|
|5 Clove||garlic, minced|
|2 Tablespoon||Finely Chopped Herbs, such as mint, dill, parsley|
|1 Tablespoon||olive oil|
|1/2||red onion, finely diced|
|1 Pound||Lamb, ground|
|8 Ounce||ground pork|
|3 Tablespoon||Fresh Mint, minced|
|2 Tablespoon||Fresh Dill, Minced|
|3 Tablespoon||parsley, minced|
|1 1/2 Teaspoon||ground cumin|
|1 Teaspoon||ground coriander|
|1/2 Teaspoon||freshly ground black pepper|
|As Needed||Seedless Cucumber, Peeled and Cut Into 1/2" Pieces|
|As Needed||butter lettuce|
To Pickle the Onions: Place the onion, lime juice, salt and sugar in a small bowl. Stir to combine, cover and let sit at room temperature for about 2 hours to soften. Refrigerate until ready to use.
1/2 red onion, thinly sliced
6 Tablespoon lime juice
1/2 Teaspoon kosher salt
1/2 Teaspoon raw cane sugar
To make the Yogurt Sauce: In a small bowl, stir together the yogurt, lemon juice, garlic, herbs, and 1/2 tsp salt. Adjust the salt to taste. Cover and refrigerate until ready to serve, or for up to 2 days.
1 Cup Yogurt, Greek
2 Tablespoon lemon juice
1 Clove garlic, minced
2 Tablespoon Finely Chopped Herbs, such as mint, dill, parsley
1/2 Teaspoon kosher salt
To make the lamb burgers: In a small skillet over medium heat, warm the olive oil. Add the onion and cook, stirring frequently until softened, about 7 minutes. Transfer to a small plate to cool.
1 Tablespoon olive oil
1/2 red onion, finely diced
In a large bowl, combine the lamb, pork, mint, dill, parsley, garlic, cumin, coriander, salt, pepper, and cooled onions. Gently mix with your hands. Do not overwork the meat.
1 Pound Lamb, ground
8 Ounce ground pork
3 Tablespoon Fresh Mint, minced
2 Tablespoon Fresh Dill, Minced
3 Tablespoon parsley, minced
4 Clove garlic, minced
1 1/2 Teaspoon ground cumin
1 Teaspoon ground coriander
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
Divide the mixture into 6 equal balls. Press into patties and transfer to a parchment-lined baking sheet. If not cooking immediately, cover and refrigerate for up to 8 hours.
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
Place the burgers on the grill and cook until well-browned, about 2 to 3 minutes per side for medium-rare, or about 5 minutes per side for well done.
Transfer burgers to a plate to rest for 5 minutes before serving.
Place burgers on buns and top with a generous dollop of herbed yogurt sauce and some pickled onions.
Add lettuce, sliced tomatoes or cucumbers if desired. Serve immediately. Enjoy!
1 Tomatoes, sliced
As Needed Seedless Cucumber, Peeled and Cut Into 1/2" Pieces
As Needed butter lettuce