Last year I mentioned that I wanted to make my own black bean burgers and I’ve been working on that. I don’t have anything worthy of sharing yet, but made these burger-y things the other day that went over fairly well in our house.
We’re close to the end of our side of grass fed beef, but I’m still looking for new ideas and recipes. Here’s one that not only uses the beef, but also fresh vegetables from our tomato windfall and our CSA box. You can use fresh tomato, cucumber, lettuce, onion, and garlic, as well as fresh herbs.
If you search the internet, you can find many recipes for seasoning gyro burgers using all different combinations of seasoning, like allspice and coriander, and of course, using the traditional lamb meat or a combination of beef and lamb. But this is a good mix. The original recipe was a little too strong on the garlic for my kids and I, so I tamed it down a little in this recipe.
You can make patties or cook the meat loose, depending on your family’s tastes or how much time you have. I grilled patties and sliced.
Ground Beef Gyros
Adapted from Taste of Home
- 1 lb. ground beef
- 1 1/2 teaspoon dried oregano
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fixings: pita, and your preference of tomato, onion, lettuce, feta, hot sauce, cucumber, peppers, homemade or store bought tzatziki, etc.
- Combine the first 6 ingredients in a bowl. Cook the seasoned meat thoroughly using your preferred method (browning loose in a pan, forming into patties and grilling, broiling or pan frying).
- Slice the meat if necessary and put into the pitas with desired toppings. Easy peasy.