My Big Fat Greco-Inspired Burger

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This recipe from Susan Mello, a contestant on Throwdown with Bobby Flay, brings all of the flavors of a gyro into the convenience of a burger.
Tzatziki with Feta:
1 small cucumber
1 1/2 cups plain yogurt
1 clove garlic, minced
3 Tbsps fresh dill
1/2 cup crumbled Greed feta cheese
Grilled Eggplant:
3 Tbsps white wine vinegar
1/2 tsp oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup olive oil
1 large eggplant
2 pounds ground lamb
3/4 cup chopped fresh mint leaves
1 1/2 Tbsps ground cumin
Salt and pepper
Oil, for brushing on the grill rack
6 small pita breads
3 cups chopped romaine lettuce
1. Prepare an open grill for moderate direct-heat cooking.
2. Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
3. In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
4. In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
5. Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.
6. Cut pitas horizontally and lightly toast over indirect heat.
7. Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.
Yield: 6 servings
Cuisine   GreekDish   Sandwich/Wrap
Cooking Method   GrilledMain Ingredient   Lamb
Prep Time   15 to 30 minutesCooking Time   less than 15 minutes

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