Good morning to all! I hope everyone had a great Friday, and now we are moving onto a lazy Saturday & Sunday. Today were going to do a twist on a favorite, Burgers with Steak fries. But this is a little different, Gyro Burgers. These were a huge hit at one of the first bars I worked at in Chicago. Easy to make, with about 45 minutes of working time. Try to make the patties and the Feta sauce in the morning and let the flavors develop all day. As always please enjoy and just have fun, it’s really all about quality time with your friends and family.
Gyro Burgers with Steak Fries
Feta cheese- 4 oz
Cream cheese- 4 oz
Yogurt- ¼ cup (plain)
Red Onion- 2 tablespoons (minced)
Peperoncini Peppers- ¼ cup (sliced)
Salt & Pepper- to taste
Ground Chuck- 2 pounds (you can also use ground turkey)
Tomatoes- 2 (sliced)
Cucumber- 1 (sliced)
Hoagie rolls- 4
Red Leaf lettuce- 1 head (washed, and trimmed)
Method to the Madness
1) In the food processor add the Feta, Cream Cheese, Yogurt, Onions, Peperoncini, and Salt & Pepper. Pulse until smooth or coarse whichever you prefer.
2) Season Meat with salt & pepper and mix well. Portion the meat into 4 oz pieces, and shape them to match your Hoagie rolls, set aside on wax paper. Then spread Feta sauce on four of the patties and then top with the other four pieces. Making a little meat sandwich, sealing the edges. Make sure the patties are a little larger than the buns to allow for shrinkage during cooking
3) Heat grill to high and you’re ready to go. Cook to desired temp. Toast your Hoagie buns; serve with the sliced tomatoes, cucumbers and red leaf lettuce.
1) Slice 2 pounds of Russet potatoes into wedges about a ½ inch.
2) Preheat Oven or deep fryer to 375, cook potatoes and season with salt & pepper. Serve with the burgers. If you are baking the potatoes season before you put them into the oven, frying them season when they are done cooking.
• A great alternative for seasoning the potatoes is either Old Bay Seasoning, or for a little spice Blackening Seasoning.