Beef Patty and Feta 'Gyros'
with Yogurt Sauce and Quick Pickled Shallots
No need to fly to Greece—we're making gyros at home! This quick wrap featuring salty feta, creamy yogurt and tons of delicious spices comes together in a flash.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1 unit(s)
Tomato
1 unit(s)
Shallot
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
3 tbsp
Yogurt Sauce
(Contains Milk)
90 mL
Dill Pickle, sliced
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
Not included in your delivery
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then thinly slice shallot.
- Add vinegar, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and a pinch of salt to a medium microwaveable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until sugar dissolves.
- Add shallots, then stir to combine. Set aside.
- Add breadcrumbs, Mediterranean Spice Blend, Shawarma Spice Blend and beef to another medium bowl. Season with pepper, then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Arrange patties on a parchment-lined baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- When patties are done, transfer to a cutting board. Cover to keep warm.
- Stack and wrap flatbreads in foil to create a packet (2 packets for 4 ppl).
- Place in the middle of the oven until warmed through, 4-5 min.
- Meanwhile, halve tomato lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.
- Drain pickles, then cut into 1/4-inch matchsticks.
- Add 1 tbsp (2 tbsp) shallot pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. (TIP: We love using olive oil in this recipe!)
- Season with salt and pepper, then whisk to combine.
- Add spring mix to the bowl with dressing. Just before serving, toss to combine.
- Drain shallots and discard any remaining pickling liquid.
- Cut beef patties into 1/2-inch strips.
- Divide flatbreads between plates.
- Spread yogurt sauce over flatbreads. Stack with beef patty strips, tomato slices, pickled shallots, pickles and some dressed spring mix.
- Sprinkle feta over top.
- Serve any remaining spring mix alongside.
If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the pork.
