Mini Grilled Gyro Burgers With Tzatziki and Pickled Peperoncini
For the Tzatziki:
2 cups Greek yogurt
1 English cucumber, peeled and grated
2 tablespoons fresh lemon juice from 1 lemon
1 tablespoon minced garlic (about 3 medium cloves)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely minced fresh dill
For the Burgers:
1/2 pound freshly ground lamb, well chilled
1/2 pound freshly ground beef chuck, well chilled
3 ounces pork fatback or bacon, diced and well chilled
1 teaspoon minced garlic (about 1 medium clove)
2 teaspoons kosher salt
1/3 cup finely minced red onion
1/2 teaspoon dried oregano, preferably Greek
1/2 teaspoon freshly ground black pepper
9 Martin's 12-Sliced Potato Rolls
Pickled pepperoncini, for topping
For the Tzatziki: Mix together yogurt, cucumber, lemon juice, garlic, olive oil, and dill in a medium bowl. Season with salt. Transfer to an airtight container and refrigerate for at least 1 hour before using.
For the Burgers: Place lamb, beef, fatback or bacon, garlic, salt, onion, oregano, and black pepper in a food processor fitted with a steel blade. Process until smooth puree is formed, about 1 minute total, scraping down side of bowl with rubber spatula as necessary. Form meat mixture into 9 equal-sized patties.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place buns on grill, cut side down, and grill until lightly toasted. Set aside.
Place gyro patties on grill and cook until well seared on both sides and just cooked through, 2-3 minutes per side.
Transfer patties to toasted buns, top with a spoonful of tzatziki and a few slices of peperoncini. Serve immediately.
Recipe and Photo By: Joshua Bousel of www.seriouseats.com.