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Recipe & Photo courtesy of Against All Grain

This dish has all of the flavors of a traditional gyro wrap but in the form of a burger! Grilling lamb is easy and makes for a deliciously juicy burger due to its higher fat content. Make the tzatziki sauce Paleo by using a non-dairy yogurt such as cashew or coconut.

Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients (serves 4)

Ingredients
Burgers
  • 4 Hamburger Buns (we used these Paleo Hamburger Buns)
  • 1 pound USWM ground lamb meat
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper
  • 1 tomato, sliced
  • 1/2 red onion, thinly sliced
  • 4 pieces of romaine lettuce
Ingredients
Tzatziki Sauce
  • 6 ounces plain greek yogurt
  • 1/2 cup cucumber, peeled, seeded and chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon red wine vinegar
  • 1 teaspoon chopped dill
  • salt and pepper
Directions
  1. In a large bowl, mix the meat with rosemary, oregano, lemon juice, garlic, olive oil, salt, and pepper. Let the meat sit at room temperature for 20 minutes prior to grilling to enhance the flavor of the seasonings.
  2. Preheat your grill to medium-high heat.
  3. Meanwhile, mix all of the ingredients for your tzatziki sauce in a medium bowl. Cover and place in the fridge until you are ready to serve your burgers.
  4. Form the ground lamb mixture into four burger patties.
  5. Grill the patties for 4 minutes on each side. They should have an internal temperature of 160 degrees for medium doneness.
  6. Assemble your Gyro Burgers on your hamburger buns and top with red onion, tomato, lettuce, and a generous tablespoon of tzatziki sauce. Serve extra sauce on the side.

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