Рецепт Lamb Burgers with the taste of a Gyro

от Monte Mathews

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has ancient roots in Greece but it really took off in the 19th century. Pieces of meat, usually pork,
lamb and beef, are placed on a tall spit, which rotates in front of a source of
heat. If the meat is not fatty enough,
strips of fat are added to the pile so that the roasting meat is always firm
and crisp. Soy and MSG are also used to season the meat. Then it’s
sliced off into thin crisp shavings. The Lamb Burger recipe was adapted from the prominent Greek American
chef, Michael Psilakis who own a restaurant called Anthos in New York
City. I am happy to report there is no
soy nor MSG at all in the dish. Instead, the Chef has spiced the
pork and lamb mixture with parsley, dill, cumin and garlic. But it’s the toppings that really send you
on the road to Greece with the tang of crumbled Feta cheese, arugula, olives
and sun-dried tomatoes. I discovered an
herbed Feta at Trader Joe’s that added even more punch. Here is the recipe:
Recipe for Lamb
Burgers adapted from Michael Psilakis in Saveur Magazine
Makes 2 burgers. Takes under 30 minutes
2 tbsp. plus 2 tsp. extra-virgin olive oil
3 tbsp. minced yellow onion
1 tsp. each finely chopped parsley,
1 tsp. dried Greek oregano
1⁄2 tsp. ground coriander
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper,
1⁄3 cup crumbled feta cheese
8 black olives in oil, drained, pitted,
8 sun-dried tomatoes in oil, drained
2 hamburger buns, toasted
1. Heat 2 tbsp. oil in an 8" skillet over high
heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a
plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices,
grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron