Posts Tagged ‘Cooking with Caitlin’

Mushroom Gyro Burgers with Homemade Tzatziki Sauce

Satisfy a healthy appetite with Caitlin’s mushroom-y spin on the traditional gyro sandwich. Small baked burgers stuffed into a pita pocket alongside colorful, crunchy, and creamy fresh tomatoes, red onion, and tzatziki come to life with an earthy addition of fresh mushrooms. Tune into the video below for a lesson in mushroom “swapability”, Caitlin’s go-to tip for making lean burgers extra juicy, and a list of all the nutrients mushrooms deliver. There’s more than a bucket of mushroom benefits that you can’t even taste!

Prep Time: 10-20 minutes

Cooking Time: 12 -15 minutes

Yield: 12 Sandwiches

Ingredients:

2 lbs. ground lamb
12 ounces portabella mushrooms ( approximately 4 tops)
1 Tbsp. dried oregano
1 ½ tsp. garlic powder
1 ½ tsp. black pepper
1 tsp. onion powder
1 tsp. cumin
1 tsp. paprika
1 Tbsp. Kosher salt
6 pita pockets
2 roma tomatoes
1 small red onion
Homemade Tzatziki Sauce (Recipe Below)

Directions:

1) Preheat oven to 400 degrees Fahrenheit
2) Finely dice mushrooms in a mixing bowl. Combine them with the ground lamb, salt, pepper, onion powder, garlic powder, oregano, paprika and cumin.
3) Mix together until evenly combined. Form into 2-or 3-ounce burgers, just a little bigger than a golf ball. Place on a cookie sheet lined with parchment paper.
4) Once all the burgers are formed, place them in the preheated oven. Cook 12-15 minutes or until the burgers are formed and cooked through.
5) While the burgers are cooking make the tzatziki sauce, thinly slice the tomatoes, onions and cut the pitas in half.
6) Remove the burgers from the oven and let cool a couple of minutes. To assemble the sandwiches, place two burgers, a slice of tomato, a few slices of onion and a spoonful of tzatziki sauce into the pita half.
7) Serve warm.
Tip: To really chop the mushrooms finely, use a food processor.
Tip: To save time, form the burgers in advance and bake them right before you are ready to eat.

Homemade Tzatziki Sauce

Prep Time: 10 minutes Cooking Time: 0 minutes Yield: 3 cups

Ingredients

12 Ounces Greek Yogurt
1 Medium Cucumber
2 Teaspoons Salt
2 Cloves Minced Garlic
1 Tablespoon Olive Oil
Juice of One Lemon
1/4 Cup Chopped Fresh Mint
1/4 Cup Chopped Fresh Dill

Instructions:

1) Cut off the ends of the cucumber. Cut lengthwise in half and take a spoon down the two centers to remove the seeds (or de-seed the cucumber as you usually choose to do so).
2) Grate the cucumber with your cheese grater.
3) Combine the cucumber with all other ingredients.
4) Mix together and place in refrigerator until you are ready to serve.