Gyro SMASH Burger On The Blackstone Griddle

Combine 1 pound ground lamb and 1 pound ground beef (80/20) in a bowl.

Add 1 tablespoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon dried rosemary, 2 teaspoons dried oregano, 1 teaspoon black pepper, 1 tablespoon kosher salt, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon margarine, 1/2 teaspoon thyme, 1/2 teaspoon red chili powder, and 1/8 teaspoon cinnamon to the meat mixture.

Mix all ingredients together thoroughly.

Cover the mixture and refrigerate for 1 to 2 hours.

Prepare toppings: slice tomatoes, onions, and lettuce.

Shape the meat mixture into quarter pound balls (6 total) and place them on the Blackstone griddle.

Use a flat burger press to smash each ball down, holding for 10 to 13 seconds and giving a little wiggle to release.

Cook the smashed patties for 2 to 3 minutes before flipping them.

Cook for another couple of minutes until done, then remove from the griddle.

Cut each burger patty in half and place them inside pita bread.

Add cucumber tzatziki sauce, onions, tomatoes, and lettuce to the pita.

Fold the pita to enclose the filling and serve.

For the second day, prepare artisan buns and make a thicker tzatziki sauce to avoid sogginess.

Assemble the euro burgers with the patties, onions, tomatoes, and lettuce, adding tzatziki sauce on top before closing the buns.

Equipment Needed

Spice Level:

Allergens