RACHAEL’S GYRO BURGERS WITH GREEK SALAD
Tzatziki Sauce:
1 cup Yocheese or Greek yogurt
1 clove garlic, minced
1/2 English cucumber, finely shredded, 4 ounces *
1 tablespoon lemon juice *
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 tsp dill – can’t not have the dill!!

Greek Salad:
1/2 cup peperoncini, sliced, about 2 ounces
1/2 cup kalamata olives, optional
16 grape tomatoes, halved, about 6 ounces
2 ounces red onion, chopped, about 1/2 cup
1 green pepper, chopped, about 4 ounces
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces romaine hearts, chopped
1/4 pound feta cheese, crumbled

Burgers:
1 pound ground turkey
1 pound ground lamb
2 sprigs fresh oregano, finely chopped, 4 grams
1 tablespoon ground coriander
1 1/2 teaspoons cumin
1/4 teaspoon cayenne
Salt and pepper, to taste
1/4 cup parsley, chopped, 3 grams
1 tablespoon lemon zest, from 1 lemon (see my comments below) *
1 tablespoon olive oil, for frying

Make the tzatziki sauce by combining all the ingredients; let chill for about an hour to blend the flavors. At this point I mixed up all of the salad ingredients except for the lettuce and feta cheese in a large bowl. I thought it would be nice for the vegetables to marinate in the dressing for a bit. I prepared all of my ingredients a couple hours ahead of time but, if you’re going to serve this right away, go ahead and toss all of the salad ingredients together to let the flavors blend while cooking the burgers.

Combine the burger ingredients except for the oil in a large bowl. Divide into 6 equal portions and form into patties. Make an indentation in the center of each patty to keep them from puffing up while cooking. Heat the oil in a large skillet over medium-high heat. Cook the burgers 5-6 minutes per side or until done to your liking.

If you haven’t already done so, toss all of the salad ingredients together. Serve the burgers over the salad and top with tzatziki sauce, using about 1/4 cup sauce per serving.

Makes 6 servings
The burgers can be frozen but not the salad or toppings

* I used 1/2 of a large regular cucumber which I peeled and seeded. You’ll need 1 lemon for the entire recipe. One medium lemon will yield about 2 tablespoons juice and 1 tablespoon zest.

Recipe (and photo) originally found at Linda Sue’s Awesometastic Site.  She originally got it from Rachael Ray.