Description
Yummy gyros in burger form! Juicy, incredibly flavorful lamb burgers are topped with cucumber yogurt sauce, sliced onion, sliced cucumber and cherry tomatoes. Such a perfect bite!
Ingredients
- FOR THE BURGERS:
- 1 dash Olive Oil
- ½ whole Red Onion, Peeled And Diced Small
- 1 Tablespoon Minced Garlic
- 1 sprig Rosemary, Leaves Finely Chopped
- 1 pound Ground Lamb
- 1 teaspoon Hickory Smoked Sea Salt
- ½ teaspoons Cinnamon
- ½ teaspoons Coriander
- ½ teaspoons Turmeric
- ½ teaspoons Tahini Paste
- 1 dash Sriracha
- ½ whole Lemon, Zested
- FOR THE ASSEMBLY:
- 4 whole Kaiser Rolls
- 1 stick Salted Butter, Softened To Room Temperature
- 1 Tablespoon Finely Chopped Cilantro
- ½ teaspoons Chili Powder
- 1 dash Sriracha
- 1 whole Cucumber, Peeled
- 1 container (3 To 5 Oz. Size) Plain Greek Yogurt
- ½ whole Lemon, Juiced (use The Same Half You Zested For The Burgers)
- 1 pinch Hickory Smoked Sea Salt
- 10 whole Grape Tomatoes, Halved
- ½ whole Red Onion, Thinly Sliced (use The Other Half Of The One You Diced For The Burgers)
Preparation
1. To make the patties, heat the olive oil in a pan over medium high heat. Add the diced red onion, garlic and rosemary and let them cook until fragrant for about a minute. Take the pan off of the heat and let it cool for a few minutes.
2. In a mixing bowl combine the ground lamb, salt, cinnamon, coriander, turmeric, tahini, Sriracha and lemon zest. Add the cooled onion mixture into the bowl, then mix everything together with clean hands. Pat the mixture out into an even circle in the bowl and divide it into equal quarters. Form each quarter into a firm patty and lay the patties out on a plate.
3. Preheat an electric flat top griddle to 325 F. Cook the burgers until there is a good sear on the first side and they start to cook through, about 3-4 minutes. Then flip them over to cook another 3-4 minutes on the other side. Transfer them to a plate and let them rest for 2-3 minutes.
4. While the burgers cook and rest, pull together the fixings. Toast the rolls until just slightly crisp, then set them out on a plate. In a bowl, stir together the soft butter, cilantro, chili powder and Sriracha to make an amazing cilantro chili butter for the rolls. Take the peeled cucumber and cut it in half. Grate one half of the cucumber on the largest holes of a box grater, then stir it with the Greek yogurt, lemon juice and salt in a bowl for the cucumber yogurt sauce. Thinly slice the other half of the cucumber and set them aside in another bowl. The halved grape tomatoes and sliced red onion go into their own separate bowls to finish the wonderful fixings bar (all of this can be done ahead as well).
5. Set everything up in a line so that everyone can dress their own lamb burger to their liking. Enjoy the big, juicy, very well dressed burger!
