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Lamb Burgers with the taste of a Gyro Recipe

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Ingredients

  • has ancient roots in Greece but it really took off in the 19th century. Pieces of meat, usually pork,
  • lamb and beef, are placed on a tall spit, which rotates in front of a source of
  • heat. If the meat is not fatty enough,
  • strips of fat are added to the pile so that the roasting meat is always firm
  • and crisp. Soy and MSG are also used to season the meat. Then it’s
  • sliced off into thin crisp shavings. The Lamb Burger recipe was adapted from the prominent Greek American
  • chef, Michael Psilakis who own a restaurant called Anthos in New York
  • City. I am happy to report there is no
  • soy nor MSG at all in the dish. Instead, the Chef has spiced the
  • pork and lamb mixture with parsley, dill, cumin and garlic. But it’s the toppings that really send you
  • on the road to Greece with the tang of crumbled Feta cheese, arugula, olives
  • and sun-dried tomatoes. I discovered an
  • herbed Feta at Trader Joe’s that added even more punch. Here is the recipe:
  • Recipe for Lamb
  • Burgers adapted from Michael Psilakis in Saveur Magazine
  • Makes 2 burgers. Takes under 30 minutes
  • 2 tbsp. plus 2 tsp. extra-virgin olive oil
  • 3 tbsp. minced yellow onion
  • 1 tsp. each finely chopped parsley,
  • 1 tsp. dried Greek oregano
  • 1⁄2 tsp. ground coriander
  • 3 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper,
  • 1⁄3 cup crumbled feta cheese
  • 8 black olives in oil, drained, pitted,
  • 8 sun-dried tomatoes in oil, drained
  • 2 hamburger buns, toasted
  • 1. Heat 2 tbsp. oil in an 8" skillet over high
  • heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a
  • plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices,
  • grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron
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