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Gyro smashburgers topped with ground lamb, lettuce, tomatoes, red onion, feta cheese, and white sauce, served with lemon wedges.
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Ground Lamb Gyro Smash Burgers

Sumac-spiced ground lamb smashed directly onto thick pita and cooked in a screaming-hot cast iron until the edges are crispy and caramelized, then topped with cold tzatziki, crumbled feta, and fresh toppings.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 4 serving (1 pita burger per serving)
Calories: 591kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Lamb Gyro Mix

  • 1 lb ground lamb (80/20 fat ratio)
  • 2 tablespoons fresh mint finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sumac
  • 1/4 teaspoon ground cinnamon

For Serving

  • 4 thick Greek-style pita breads
  • 1 cup shredded romaine or iceberg lettuce
  • 1 large tomato sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup crumbled feta cheese (from a block)
  • 1/2 cup tzatziki sauce
  • Lemon wedges

Instructions

Mix the Lamb

  • Combine ground lamb, mint, garlic, oregano, coriander, cumin, kosher salt, pepper, cinnamon, and sumac in a large bowl. Mix gently with your hands until just combined, about 30 seconds. Do not overwork.
    A bowl of seasoned raw ground lamb mixture with herbs, stirred with a wooden spoon, surrounded by sliced red onions, sauce, and greens.

Smash Onto Pita

  • Divide into 4 equal portions and roll loosely into balls.
    Four raw seasoned lamb smashburger balls are arranged on a round white plate, surrounded by dishes with lettuce, red onion slices, and a bowl of white sauce.
  • Place each ball on a pita and press firmly outward with your palm to a thin, even 1/4-inch layer.
    A flatbread topped with a raw minced lamb mixture sits on a white plate, with bowls of cheese, greens, and red onions nearby.

Heat the Pan

  • Set a cast iron skillet or flat-top griddle over high heat until smoking, 3 to 5 minutes.

Cook the Lamb Side

  • Place pita lamb-side down in the hot skillet. Press lightly with a spatula for full contact. Cook undisturbed 3 to 4 minutes until edges are crisp and internal temp reads 160°F. The lamb will release cleanly when it's ready.
    A lamb smashburger cooking on top of a flatbread in a black cast iron skillet, with sliced vegetables in the background.

Toast the Pita

  • Flip and cook pita-side 1 to 2 minutes until lightly toasted and golden.

Build and Serve

  • Top immediately with tzatziki, shredded lettuce, tomato, red onion, and crumbled feta. Squeeze lemon over everything. Serve immediately.
    A gyro smashburger topped with lettuce, tomato wedges, red onion slices, crumbled feta cheese, and tzatziki sauce on a white plate.

Notes

  • Use 80/20 ground lamb. Leaner blends won't crisp at the edges.
  • Do not smash the lamb onto pita ahead of time, or the pita will go soggy.
  • These don't hold - serve them the second they come off the pan.
  • Reheat the patties only in a cast iron skillet; microwaving kills the crust.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 39g | Protein: 29g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 104mg | Sodium: 1315mg | Potassium: 497mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1577IU | Vitamin C: 7mg | Calcium: 235mg | Iron: 4mg