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Lamb Gyro Burger

Lamb Gyro Burger with Herbed Feta Fries

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Recipe Details


We love Greek gyros for many reasons—the balance of rich and fresh flavors, spicy and cooling elements, and creamy and crunchy flavors in every bite is hard to beat. This week, Chef Michelle is channeling those elements into one of our favorite mashup burgers yet. First, she blends beef and lamb with oregano, coriander, and cumin and forms the mixture into patties. They’re seared to maximum tenderness and tucked into warm pita pockets with quick-pickled red onion, dill yogurt, and lemony romaine and tomato. The feta- and herb-laced fries are our nod to a side we see at countless gyro and shawarma joints all over New York City.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    • Calories 860
    • Protein 48g
    • Total Carb 76g
    • Total Fat 42g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • romaine heart
      romaine heart
    • Yukon Gold potatoes
      8 ounces
      Yukon Gold potatoes
    • plum tomato
      4 ounces
      plum tomato
    • lemon
    • red onion
      red onion
    • red wine vinegar
      1/2 cup
      red wine vinegar
    • pita breads
      pita breads
    • ground beef and lamb
      10 ounces
      ground beef and lamb
    • nonfat Greek yogurt
      1 container
      nonfat Greek yogurt
    • crumbled feta cheese
      1 ounce
      crumbled feta cheese
    • parsley
      1/4 ounce
    • dill
      1/4 ounce
    • garlic powder
      1/4 teaspoon
      garlic powder
    • onion powder
      1/4 teaspoon
      onion powder
    • ground cumin
      1/4 teaspoon
      ground cumin
    • ground nutmeg
      1/8 teaspoon
      ground nutmeg
    • ground coriander
      1/8 teaspoon
      ground coriander
    • oregano
      1/4 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • baking sheet
    • aluminum foil
    • 10" medium pan with lid

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Halve romaine lengthwise; rinse thoroughly; thinly slice half of leaves, discarding stem. Rinse remaining produce. Halve potatoes lengthwise. Cut lengthwise into ¼-inch slices, then again into ¼-inch fries. Roughly chop tomato. Halve lemon. Finely chop dill, oregano, and parsley leaves, keeping separate and discarding stems. Peel onion, halve, and thinly slice. Place in a small bowl. Pour over vinegar.

    2. Bake fries

      Bake fries

      On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until tender and browned, 18-20 minutes. Meanwhile, wrap pita breads in foil and set aside until Step 4.

    3. Form lamb burgers

      Form lamb burgers

      In a large bowl, combine spice mix, oregano, ½ teaspoon salt, and pepper as desired. Pat beef and lamb dry with paper towel and add to bowl with seasoning. Using your hands, mix well, then form into 2 equal patties, about 5 inches wide. Using your thumb, create a dimple on top of each. Transfer foil-wrapped pitas to oven to warm until Step 5. 

    4. Make tzatziki and salad

      Make tzatziki and salad

      In a separate small bowl, stir together yogurt, half of dill, and 1 squeeze lemon juice to combine. Taste and add salt and pepper as desired. In a medium bowl, combine juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add romaine and tomato to bowl and toss to combine.

    5. Sear burgers and slice pita

      Sear burgers and slice pita

      Heat 1 teaspoon olive oil in a medium pan over medium heat. When oil is shimmering, add burgers and sear until browned on bottom, 4-5 minutes. Flip burgers, cover pan, and sear until meat is medium rare, 2-3 minutes more. Transfer burgers to a plate, and set aside. Slice 1 inch off top of warmed pita breads and gently open to create a pocket. Save trimmed pita for a snack.

    6. Plate lamb gyro burger

      Plate lamb gyro burger

      Once fries have finished roasting, remove from oven and sprinkle over feta, parsley, and remaining dill. Toss to combine. Drain onions, discarding pickling liquid. Spoon tzatziki into pita pockets. Divide lamb gyro burgers, pickled onions, and a spoonful of salad between pita pockets. Serve with herbed feta fries and remaining tzatziki for dipping.

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