The traditional Gyro sandwich (pronounced ‘jeer-oh’ or ‘yee-raw’) is a classic and this backyard BBQ recipe puts a new spin on the American hamburger. The Tzatziki sauce is the perfect compliment.
- ½ pound lean ground beef (organic, grass fed)
- ½ pound ground lamb (organic, grass fed)
- ½ onion, grated
- 2 cloves garlic, minced
- ½ teaspoon dried savory
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 dash ground cumin
- 3 tbsps. Fresh Harvest Tuscan Herb Olive Oil
- 3 tbsps. Fresh Harvest Traditional or Mission Fig balsamic
Preheat an outdoor grill for medium-high heat, and lightly oil grate. In large bowl, combine all ingredients. Knead until mixture is stiff. Shape into 4 oblong patties
Cook patties for 5 to 10 minutes on each side, or until cooked through.
Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.
- 1 medium cucumber (about 8 oz), peeled, seeded and minced
- 1 tsp salt, plus more to taste
- 2 (5.3 oz) Containers plain Greek yogurt (1 heaping cup)
- 1 clove garlic, finely minced
- 1 Tbsp fresh lemon juice
- 1 Tbsp Fresh Harvest Dill fused olive oil
- 1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
- Freshly ground black pepper
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off). You want the cucumbers to be very dry.
Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, dill olive oil and parsley. Season with salt and pepper to taste. Whisk to combine or lightly blend using food processor. Store in refrigerator in an airtight container. The Tzatziki sauce will last for up to a week.
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