Gyro Burgers

Tap into your inner Greek with my unique spin on a classic gyro sandwich. Here I swap mushrooms for the beef traditionally used, and bake them into small burgers for extra juicy, and especially nutritious, results. Stuffed into a pita with fresh tomatoes and onion, the superfresh experience is completed with a healthy spoonful of tzatziki.

Yield: 12 sandwiches , Prep time: 10-20 minutes , Cook time: 12-15 minutes

Ingredients

Instructions

1. Preheat your oven to 400 degrees.

2. Finely dice your mushrooms; combine in a mixing bowl with the ground lamb, salt, pepper, onion powder, garlic powder, oregano, paprika, and cumin. Mix together until evenly combined.

3. Form into 2-3-ounce patties -- just a little bigger than golf balls -- and place on a cookie sheet lined with parchment paper.

4. Bake the burgers 12-15 minutes, until firm and cooked throughout.

5. While the burgers are cooking, make the tzatziki.

6. Thinly slice the tomatoes and onions, and halve the pitas.

7. When the burgers are finished cooking, remove from the oven and let cool a couple minutes. Just before service, place 2 burgers in each pita half, a slice of tomato, a few slices of onion, and a spoonful of tzatziki sauce. Serve hot and enjoy!


Tips + Tricks

**Save time by finely chopping the mushrooms in a food processor. Make ahead the burger patties and bake them just before service. Stir together the tzatziki up to 2 days in advance. 

**I use portabella mushrooms because I love their naturally meaty flavor, but you can substitute whatever mushroom you have on hand or prefer to eat.

THE SPREAD