Ground Beef Gyro
Add gyro night into your rotation. You wouldn’t believe how quickly you can have restaurant quality gyros on your table for dinner. These are really special.
Ingredients
GROUND BEEF GYRO
- 450 g ground beef, 1lb
- 50 g yellow onion, chopped, ⅓c
- 25 g breadcrumbs, ¼c
- 10 g fresh garlic
- 5 g kosher salt
- 2 g black pepper, ground
- 3 g coriander, ground
- 5 g cumin, ground
- 1 g dry oregano
- 1 pinch chile flakes
TZATZIKI
- 1 cucumber, grated and drained
- 200 g greek yogurt
- 75 g mayonnaise
- 1 clove minced garlic
- 5 g kosher salt
- 5 g fresh dill, chopped
- juice ½ lemon
FOR GYRO BUILD:
- little gem or romaine lettuce, thinly sliced
- 4 small pitas
- pepperoncinis
- 1 tomato, diced
Instructions
GROUND BEEF GYRO
- Combine onion and garlic into a food processor and process until minced. Add meat, breadcrumbs, herbs and spices and process until just combined and meat is broken down. Texture should be tacky.
- Measure the meat into 4 (100g each) balls. shape each ball into an oblong/oval shaped patty.
- Preheat grill on high. The internal temperature should be about 450°F/230℃
- Grill the patties for 4-5 minutes with the lid closed. Flip each patty and cook for another 3-4 minutes, or until the internal temperature reaches 145-150℉/62-65℃.
- Rest each patty for at least 5 minutes. Slice the patties into ¼"/0.6cm pieces and then slice each of them in half.
- Serve on some warm pita with tzatziki, tomato, pepperoncini, and lettuce.
If you do not have a grill, broil the patties on high. Be sure to keep a close eye on them and flip them frequently to make sure they don't burn.
TZATZIKI
- Stir together all ingredients until combined.
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