i love a good gyro. it was one of the first things i consumed when i traveled to NYC with my two youngest sisters a few christmases back. after 11pm, food cart in midtown...i could have inhaled two or three.
nowadays, i haven't had a real gyro in what seems like forever. the wonderfully soft, delicious, wheat-laden flatbread has kept me away. a couple months ago, i found ground lamb for a really good price and decided to experiment. i could capture all the flavors i love in a burger, i was just sure of it. the result was wonderful...so wonderful that i have made it two weeks in a row. the second time *could* have been because we inhaled the first batch so quickly i never got a picture... ;)
when lamb is raised properly and cooked right, the taste and health benefits can't be beat. look for grass-fed lamb. this high protein and vitamin B-12, omega-3 rich meat option should be making a regular round in your menu.
lamb gyro burger
2 lbs ground lamb
1 red onion, diced
2-3 oz feta cheese, crumbled (avoid the extra chemicals and always buy the block, crumbling what you need)
1 1/2 t dried oregano
salt and pepper
mix all ingredients, form into patties, fry in a large skillet with olive oil. allow to rest at least 5-7 minutes before serving with tzatziki and fresh tomato slices.
1 C plain yogurt
1/2 english cucumber, diced
4 sprigs fresh dill, minced
salt and pepper
stir all ingredients together. chill in refrigerator until ready to serve.
can't have dairy? you can get by with leaving out the feta in the burger and use a coconut or almond milk yogurt or non-dairy sour cream substitute for the tzatziki (though i never suggest using a soy alternative).