Recipe courtesy of Sunny Anderson
Sunny's Lamb Gyro Burgers
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- Level: Easy
- Total: 3 hr 40 min (includes pickling time)
- Active: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1405
- Total Fat
- 90 g
- Saturated Fat
- 35 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 53 g
- Cholesterol
- 215 mg
- Sodium
- 1849 mg
A lack of pita bread never stopped me. This is the perfect way to enjoy the vibes of a gyro with the curb appeal of a burger. The red pepper whipped feta is great simply smeared on toasted baguette slices or warm naan.
- Level: Easy
- Total: 3 hr 40 min (includes pickling time)
- Active: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1405
- Total Fat
- 90 g
- Saturated Fat
- 35 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 53 g
- Cholesterol
- 215 mg
- Sodium
- 1849 mg
Ingredients
Whipped Feta:
Patties:
Burgers:
Veggies:
Liquid:
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Directions
- For the whipped feta: In a small pot on medium-low heat, add the oil, oregano, garlic and lemon zest. Steep over medium-low heat, covered, until the oil is fragrant, about 20 minutes. Remove from the heat, then remove the oregano using a spoon. Brush the bell pepper with a bit of the oil and place on a cast-iron griddle over medium-high heat. Dome with a metal bowl and griddle while rotating the pepper intermittently to get all the sides tender and charred, 7 to 9 minutes.
- Remove and peel most of the thin layer of skin from the pepper and remove the seeds and stem. Roughly chop the pepper and add to a food processor. Add the remaining infused oil along with the garlic and zest, feta, parsley, yogurt, lemon juice and a few grinds of black pepper. Blend until combined and light. Taste and season with a pinch of salt, if needed.
- For the patties: In a large bowl, add the lamb, breaking it up into bits. Sprinkle over the salt and a few grinds of black pepper. Mix gently and form four balls of equal size. Drizzle olive oil over the balls and form into patties. Place on a cast-iron griddle over medium-high heat. Cook each patty for 4 to 6 minutes on each side, depending on desired doneness.
- For the burgers: On each bun bottom, add a thin layer of the whipped feta, then top with the lettuce, a patty and some of my Mustard Pickled Veggies; add a nice smear of whipped feta to the bun top. Close up the burger and serve. Repeat to make more burgers.
Sunny's Easy Mustard Pickled Veggies:
- For the veggies: Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeño, onion and thyme in a heat-safe jar or sealable container.
- For the liquid: Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or at room temperature.
