RECIPES: Recipe Details
Call them Gyros, Shwaramas or Kebabs, whenever we travel we have to find this tasty middle-eastern sandwhich. But if you don't have a rotisserie and a stack of meat to cook, this burger variation with lamb and beef is the next best thing. It is simple to prepare and in a Pita bread pocket, there is no fuss or mess.
2 pounds ground chuck
2 pounds lamb
1/2 Round onion
1 Tbsp Garlic powder
1 Tsp salt
1 Cup Feta chees
1 Cup unflavored bread crumbs
1 1/2 Cups greek yogurt
1 Tbsp Lemon juice
1 Tsp ground black pepper
1/2 Tsp smoked Paprika powder
3 Mint leaves
6 Pita bread with pockets
1/4 Cup olive oil for grill
Peel, remove seeds, and chop cucumbers into small pieces.
Peel, remove seeds, and chop tomato into small pieces.
Place chopped cucumber and tomato pieces on paper towel to remove excess liquid for 15 minutes. Keep covered with paper towel and chilled in refrigerator.
Chop mint leaves into small pieces
Mix together Greek yogurt, chopped and drained cucumbers and tomatos, chipped mint leaves, lemon juice, paprika and ground pepper.
Cover and set aside in refrigerator to cool.
Mix together ground beef and lamb.
Dice onions into small pieces.
Beat eggs lightly
Add onions, garlic powder, salt, beaten eggs, and bread crumbs.
Form into small balls of mixture.
Make a small pocket and add 1 tablespoon Feta cheese to the center of the burger.
Shape into patties of 4 1/2 inch diameters.
Place patties on sheet pan, cover with foil and refrigerate.
Lightly oil grill with olive oil to prevent sticking. Cook burgers at 325 degrees for 5 to 6 minutes each side. Cook until medium. Remove from heat, cover with foil to rest for 4 minutes.
After burgers have been cooked. Place Pita bread on grill to toast lightly for 1 minute on each side.
Remove Pita bread from grill and cut in half. Cut cooked burgers in half and place in each pocket of Pita bread. Top with Yogurt dressing.