Recipe submitted by Pat Harmon as part of our Summer 2003 recipe contest.
"This burger has all of the flavors of a Greek gyro sandwich wrapped up in plump summer burger with a cheese surprise in the center. Dried herbs may be used, cutting measurements in half."
1 garlic clove, pressed
1/2 teaspoon fresh rosemary, chopped
1 teaspoon chopped fresh mint
1 tablespoon fresh lemon juice
6 tablespoons dry white wine
1/2 pound lean ground lamb
3/4 pound lean ground round (beef)
1 large clove garlic, pressed
1/2 teaspoon minced fresh marjoram
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh parsley
1/2 teaspoon minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup crumbled feta cheese
1 14 ounce package pita pocket bread (4 pitas)
1/2 medium cucumber, peeled, seeded and chopped into 1/4" pieces
1/2 cup light or fat-free sour cream or plain yogurt
4 slices sweet onion such as vidalia
1 medium tomato, chopped
1 cup shredded lettuce
For marinade, mix together, pressed garlic, chopped rosemary and mint, lemon juice and wine. Set aside. Mix together ground lamb, ground round, pressed garlic, herbs, salt and pepper. Form mixture into 8 patties. On each of four patties, place a tablespoon of crumbled feta cheese. Cover each with another meat patty. Marinate for an hour in the refrigerator, turning burgers several times. Grill over hot coals for 5-7 minutes on each side or until cooked medium to well-done. Meanwhile, mix together chopped cucumber and sour cream or yogurt. Place each in a pita pocket bread and place toppings evenly in each pita.
Makes 4 servings.
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Marinating Time: 1 hour
Total Time: 1 hour, 30 minutes
Pat also adds "I am a retired office clerk who enjoys cooking and recipe contesting. I have participated in many cookoffs and recipe contests over the past 7-10 years. I also enjoy sewing and making crafts and traveling."