RECIPE: REC: Gyros Hamburgers

RECIPE:
A

aussiedog

Enthusiast Member
Gyros Hamburgers

Yogurt -Cucumber Sauce (below)

3/4 pound lean ground beef

3/4 pound lean ground lamb

1/4 cup chopped onion

1 teaspoon dried oregano leaves

1 teaspoon salt

1/8 teaspoon pepper

4 large pita breads

1 cup shredded iceberg lettuce

1 small tomato -- chopped

2 whole green onion and tops -- sliced

Yogurt-Cucumber Sauce:

1/2 cup plain yogurt

1/4 cup cucumber -- seeded and chopped

1/4 teaspoon dried dill weed

1/4 teaspoon dried mint leaves

garlic

Prepare Yogurt-Cucumber Sauce. Mix ground beef, lamb, chopped onion, oregano, salt and pepper; shape into 4 patties.

Place patties on cooking grill; sear. Turn, cover and cook according to desired doneness. Just before patties are done, heat pita breads on cooking grill. Divide lettuce, tomato and green onions in pitas and add burgers. Spoon in Yogurt-Cucumber Sauce.

Yogurt-Cucumber Sauce:

Combine all ingredients; refrigerate at least 1 hour for flavors to blend.

Makes 3/4 cup

 
GYROS

This recipe was from a class I took here in Dallas, TX by a chef. It's very good!

GYROS
(Makes about 10 sandwiches)

TATZIKI YOGURT SAUCE:
1 cup plain, low-fat yogurt
1/4 cup grated cucumber
1/4 cup grated onion
1 teaspoon olive oil
Garlic powder (or 1 lg. or 2 small cloves garlic)

GYRO LOAF:
1 pound lean ground beef
1 pound lean ground lamb
1 small onion, grated
3-4 cloves garlic, pressed
2 teaspoons oregano
1 teaspoon marjoram
1 teaspoon thyme
1 tablespoon fresh ground black pepper
3/4 teaspoon salt
Greek-style Pita bread
Sliced tomatoes
Thinly sliced onion rings (garnish)

Make the sauce first by combining the first five ingredients and set aside to develop the flavors. Preheat broiler or prepare barbecue.

Combine the rest of the ingredients, except pita and onion rings, thoroughly in large bowl. Shape into a flattened loaf and broil, turning until a thermometer inserted in the middle reads 155 degrees F. Let rest for 10 minutes before slicing as thinly as possible.

Assemble each sandwich by placing a few slices of meat in a pita, add a few onion rings, some chopped tomato and drizzle on some of the sauce.

Serve with plenty of napkins.

 
Thanks! Nope, I've never made soap. I was Julie (Dallas) from 1996-2004. I'm so glad to have found

this new site! It's wonderful!!! Hopefully I'll be able to contribute more often. Nice group of people here. smileys/wink.gif

PS I was also signed in as Julie Pinter at Gails and contributed some bread recipes and a B52 cake recipe. Not sure why I changed user names though.

 
REC: B-52 Cake (just like the liquor layered shot of Kahlua, Grand Marnier, & Irish Cream)

B-52 Cake

1 chocolate layer (recipe to follow)
1 white layer (recipe to follow)
1 orange layer (recipe to follow)
Stiffly whipped cream
Apricot Jam
Bailey's Irish Cream
Kahlua
Grand Marnier

Lightly sweetened, stiffly beaten whipped cream is substitued for buttercream in this recipe.

Liberally brush the chocolate layer with Kahlua using enough to moisten it thoroughly. Spread layer with a little cream, then with a thin layer of apricot jam. Place white layer on top, soak it with Irish Cream, then spread with cream and jam. Place orange layer on top and soak with Grand Marnier. Frost entire cake, top and sides with more whipped cream. This cake is best if allowed to chill for at least an hour before slicing.

Chocolate Layer:

1/2 cup butter
1 tsp. vanilla extract
1 1/4 cups brown sugar
2 eggs
1 3/4 cups sifted flour
1/4 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. baking soda
1/2 cup cocoa
1/2 cup milk
3/4 cup water

Butter and flour one 9-inch layer cake pan. Cream butter. Add vanilla. Gradually beat in sugar until mixture is fluffy. Beat eggs with rotary beater until foamy and add gradually to sugar mixture.
Mix flour, salt, cream of tartar, baking soda and cocoa and sift four times. Add dry ingredients alternately with combined milk and water, making three additions, beginning and ending with dry ingredients. Stir only until batter is well blended. Do not over-mix.
Spoon into prepared pan and bake at 350 degrees for 45 minutes, or until it tests done. Cool on rack before removing from pan.

Orange and Vanilla Genoise:

6 large eggs
3/4 cup sugar
1 tsp. vanilla extract
1 cup sifted flour
8 tbsp. melted butter
1/2 tsp. orange rind
1 tbsp. orange juice

Butter and flour twp 9-inch layer cake tins. Place eggs, sugar and vanilla in a bowl and place it over boiling water. With a whisk, beat the mixture until it feels warm to your touch. With an electric mixer, beat on high speed until the batter is pale yellow and thickened slightly. Remove the whip and sprinkle the flour on top, folding it in with your hand or a spatula as you go along. Fold in the melted butter. DO NOT OVER-MIX!
Pour half of the batter into one cake pan. Add 1/2 tsp orange rind and 1 tbsp orange juice to remaining batter. Place pans on a cookie sheet in a 350 degrees oven for 25 to 30 minutes. The cake should spring back when touched. Cool on a cake rack before removing from pans.

 
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