Gyro-Burger with Yogurt Sauce

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Mediterranean
Serves: 
4 servings

This recipe brings the tastes of Greece to customers love of burgers.  The burger itself features chopped spinach, cumin and garlic and is topped with a creamy yogurt sauce.

Ingredients

1 lb. ground American Lamb
 1 tsp. dried oregano, crushed
 1/2 tsp. garlic powder
 1/2 tsp. pepper
 1/4 tsp. onion powder
 1/4 tsp. ground cumin
 1/4 tsp. salt
 2 pita bread rounds (6-inch), halved crosswise or 4 hamburger buns
 1 cup chopped fresh spinach or lettuce

Yogurt Sauce:
 3/4 cup plain low-fat yogurt
 1/2 medium cucumber, peeled and chopped (about 2/3 cup)
 2 green onions, thinly sliced
 1 tbsp. chopped fresh mint or 1 teaspoon dried mint, crushed
 1/4 tsp. granulated sugar
 1/4 tsp. garlic powder
 Salt, optional

Steps

1. In large bowl, combine oregano, garlic powder, pepper, onion powder, cumin and salt. Add lamb; mix well.

2. Form into 4 patties, about 3/4-inch thick. Grill or broil about 5 minutes on each side or to desired degree of doneness.

3. For yogurt sauce: In medium bowl, combine yogurt, chopped cucumber, sliced green onion, mint and sugar. Place gyro-burger in pita pocket or hamburger bun; top with chopped spinach and yogurt mixture.

Recipe and image provided by the American Lamb Board

More From FoodService Director

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

FSD Resources