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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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
6 | buns |
1 | Tomatoes, sliced |
As Needed | Seedless Cucumber, Peeled and Cut Into 1/2" Pieces |
As Needed | butter lettuce |
1
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.
2
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.
3
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.
4
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.
5
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.
6
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
7
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.
8
Transfer burgers to a plate to rest for 5 minutes before serving.
9
Place burgers on buns and top with a generous dollop of herbed yogurt sauce and some pickled onions.
10
Add lettuce, sliced tomatoes or cucumbers if desired. Serve immediately. Enjoy!
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