Mini Grilled Gyro Burgers With Tzatziki and Pickled Peperoncini
"A gryo-spiced meat mixture is formed into little patties, grilled, and topped with tzatziki and pickled peperoncini to make one tasty small sandwich. [Photographs: Joshua Bousel] A gryo-spiced beef-and-lamb mixture is formed into little patties, grilled, and topped with tzatziki and pickled peperoncini for one tasty sandwich. Why this recipe works: * A 50/50 mix of ground beef and lamb strikes a nice balance between the flavor of a burger and a gyro. * Adding additional fat or bacon into the meat mixture ensures a juicy patty. * Puréeing the meat mixture in a food processor results in a fine texture that's reminiscent of a standard gryo-loaf. * Tzatziki adds a cooling touch, while pickled peperoncini add heat and tang...."
INGREDIENTS
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For the Tzatziki:
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2 cups Greek yogurt
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1 English cucumber, peeled and grated
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2 tablespoons fresh lemon juice from 1 lemon
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1 tablespoon minced garlic (about 3 medium cloves)
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2 tablespoons extra-virgin olive oil
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1 1/2 teaspoons finely minced fresh dill
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Kosher salt
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For the Burgers:
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1/2 pound freshly ground lamb, well chilled
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1/2 pound freshly ground beef chuck, well chilled
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3 ounces pork fatback or bacon, diced and well chilled
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1 teaspoon minced garlic (about 1 medium clove)
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2 teaspoons kosher salt
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1/3 cup finely minced red onion
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1/2 teaspoon dried oregano, preferably Greek
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1/2 teaspoon freshly ground black pepper
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9 slider-size potato rolls, split
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Pickled peperoncini, for topping
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Type of fire: Direct
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Grill heat: medium-high
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