Mini Grilled Gyro Burgers With Tzatziki and Pickled Peperoncini
Recipe GLPR7ddb919ac198eb
These Mediterranean-inspired mini burgers blend ground lamb, beef, and pork into flavorful patties infused with garlic, oregano, and onion. Grilled until perfectly seared, they're served on toasted slider buns with creamy homemade tzatziki—a cool, dill-forward yogurt sauce with fresh cucumber—and bright pickled peperoncini for a tangy finish. A taste of Greece in every bite.
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Ingredients
2 cups Greek yogurt
1 English cucumber, peeled and grated
2 tablespoons Fresh lemon juice
1 tablespoon Garlic, minced, for tzatziki
2 tablespoons Extra-virgin olive oil
1½ teaspoons Fresh dill, finely minced
to taste Kosher salt, for tzatziki
½ pound Freshly ground lamb
½ pound Freshly ground beef chuck
3 ounces Pork fatback or bacon, diced and chilled
1 teaspoon Garlic, minced, for burgers
2 teaspoons Kosher salt, for burgers
⅓ cup Red onion, finely minced
½ teaspoon Dried oregano, preferably Greek
½ teaspoon Freshly ground black pepper
9 Slider-size potato rolls, split
for topping Pickled peperoncini
Directions
In a medium bowl, combine the Greek yogurt, grated cucumber, fresh lemon juice, 1 tablespoon minced garlic, extra-virgin olive oil, and fresh dill. Stir until well blended. Season with kosher salt to taste.
Transfer the tzatziki sauce to an airtight container and refrigerate for at least 1 hour before serving.
In a food processor fitted with a steel blade, combine the ground lamb, ground beef, diced pork fatback or bacon, 1 teaspoon minced garlic, 2 teaspoons kosher salt, finely minced red onion, dried oregano, and freshly ground black pepper. Process until the mixture forms a smooth purée, about 1 minute, scraping down the sides of the bowl with a rubber spatula as needed. Divide the mixture into 9 equal portions and form each into a patty.
Prepare your charcoal grill by lighting one full chimney of charcoal. Once all the charcoal is ignited and covered with gray ash, carefully distribute the coals in an even layer across the entire coal grate. Place the cooking grate on the grill, cover with the lid, and allow to preheat for 5 minutes. Clean the grilling grate with a grill brush and lightly oil it.
Arrange the split potato rolls on the grill with the cut sides facing down. Grill until they are lightly toasted, then transfer to a clean surface.
Place the gyro patties directly on the grill. Cook for 2 to 3 minutes per side until well seared on both sides and cooked through to an internal temperature of 160°F.
Place one cooked patty on each toasted bun. Top each burger with a generous spoonful of tzatziki sauce and several slices of pickled peperoncini.
Serve the mini gyro burgers immediately while the buns are still warm.
