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It’s no secret that I love me some Greek food. I tend to stick to chicken, when I’m cooking a Greek dish at Casa de Crews, because it just seems easier to make. Or rather, it seemed easier. “Seemed”, because I made my own Gyro Burgers using ground lamb this week. Opa!
These burgers; you guys they are SO good. I love to order Greek salads from our fave take-out place with Gyro (pronounced YEE-ro) on top. Sometimes I get a Gyro Pita instead, but regardless, both Jason and I are Gyro lovahs.
Ground lamb is leaner than beef, so I cooked these burgers more like chicken in my grill-pan as to not dry them out. With a homemade tzatziki, and fries on the side, this meal sounds like it’d be indulgent or high in carbs/fat, but it’s not at all. These are so tasty, that I made a batch of Gyro burgers so we could enjoy leftovers throughout the week for lunches as well!
You know I love taking dinner leftovers to enjoy for lunch. I’m not even ashamed to say that yes, we ate these burgers for three lunches this week #sorrynotsorry. I ran out of fries after meal #2, and added a side salad, instead. Whoops.
I make Sweet Potato Fries often, but rarely make fries using white potatoes. Mainly, because the only time I attempted white potatoes, and they weren’t super crispy. I later learned (thanks to Google) that you need to soak your ‘taters in cold water for at least 30 minutes to draw out the starch. That did the trick, and these fries were tay-stay!
Jason has a seriously bad habit of forgetting to bring plastic lunch containers home from work. Like to the point of me buying extra sets, thinking we somehow lost containers. Then he brings home a BAG full of them, and that’s a fun experience to wash #notreally.
Soooo this past weekend, when I was grocery shopping at Target (it’s dangerous that we have one just a mile from the house), I saw Reynolds™ heat & eat disposable containers. You guys, THIS is the solution I have been looking for to our “missing” lunch container saga.
These Reynolds™ containers can be recycled, are odor resistant, and heat really well in the microwave when I’m pressed for lunch time at work. Sometimes when I am using those plastic containers in the microwave and they make a “pop” noise, I have wondered if maybe constantly reheating plastic in the microwave is the best idea. I like the size of these Reynolds™ containers as well, because they’re not SO big, that I can’t fit it into my lunch bag, and not so small, that I’m still hungry after lunch. Plus, then I can toss the Reynolds™ heat & eat containers, and I have one less dish to wash #holla.
I made these burgers as lettuce wraps, but feel free to use a bun or pita, if you prefer. If you can’t find ground lamb, you can easily substitute with ground beef. Watching carbs? Add a side salad instead of fries. These fries are Paleo and Whole 3o compliant. Enjoy!
- 1 lb ground lamb, or beef
- 1 tsp rosemary, chopped or dried spice
- 1 tsp oregano
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- salt and pepper to taste
- buns, pita, lettuce, tomato, as garnish (optional)
- 1/2 cup Feta cheese (optional, but why wouldn't you add Feta to a Greek burger?!)
- 2 medium russet potatoes
- 1-2 tbsp olive oil
- salt and pepper to taste
- 1 tbsp oregano (optional)
- In a large bowl, mix the meat with rosemary, oregano, lemon juice, garlic, salt, and pepper. Form meat mixture into 4 patties. Let the patties sit at room temperature for 20 minutes or so, while you prep potatoes.
- Preheat your grill to medium-high heat.Grill the patties for 4-6 minutes on each side.
- Preheat oven to 400. Line a baking sheet with parchment paper.
- Wash, dry, and peel potatoes. Slice into approx 1/4 inch thick "fries".
- In a bowl, add potatoes to cold water and soak for 30 minutes. Once done, drain and dry spuds.
- Add olive oil and spices to a bowl with potatoes. Toss to coat.
- Line baking sheet with fries.
- Cook for 30 minutes, flipping halfway through.
What kind of dinner leftovers do you bring for lunch the next day?