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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.
1/2 red onion, thinly sliced
6 Tablespoon lime juice
1/2 Teaspoon Kosher salt
1/2 Teaspoon raw cane sugar
1 Cup Greek yogurt
2 Tablespoon lemon juice
1 garlic clove, minced
2 Tablespoon Finely Chopped Herbs, such as mint, dill, parsley
1/2 Teaspoon Kosher salt
1 Tablespoon Olive oil
1/2 red onion, finely diced
1 Pound ground lamb
8 Ounce ground pork
3 Tablespoon finely chopped mint
2 Tablespoon finely chopped dill
3 Tablespoon finely chopped parsley
4 garlic cloves, minced
1 1/2 Teaspoon ground cumin
1 Teaspoon ground coriander
1 Teaspoon Kosher salt
1/2 Teaspoon Freshly ground black pepper
6 buns, for serving
1 sliced tomato, for serving
Sliced cucumber, for serving
Butter lettuce, for serving
1/2 red onion, thinly sliced
6 Tablespoon lime juice
1/2 Teaspoon Kosher salt
1/2 Teaspoon raw cane sugar
1 Cup Greek yogurt
2 Tablespoon lemon juice
1 garlic clove, minced
2 Tablespoon Finely Chopped Herbs, such as mint, dill, parsley
1/2 Teaspoon Kosher salt
1 Tablespoon Olive oil
1/2 red onion, finely diced
1 Pound ground lamb
8 Ounce ground pork
3 Tablespoon finely chopped mint
2 Tablespoon finely chopped dill
3 Tablespoon finely chopped parsley
4 garlic cloves, minced
1 1/2 Teaspoon ground cumin
1 Teaspoon ground coriander
1 Teaspoon Kosher salt
1/2 Teaspoon Freshly ground black pepper
: 500 ˚F
: 500 ˚F
: 160 ˚F
6 buns, for serving
1 sliced tomato, for serving
Sliced cucumber, for serving
Butter lettuce, for serving