Skip the food truck with these Madras Curry Lamb Burger Gyros and you’ll be happy you did… This flavor bomb will blow your mind in the best way possible, and you’ll want to put this curry on everything you make!
Madras Curry Lamb Burger Gyros
- 1- lb. Ground lamb
- 1 large shallot finely diced
- 4 cloves garlic minced
- 1 cup Maya Kaimal Madras curry
- 8 stems of broccoli rabe
- 2 tbsp avocado oil
- Salt & pepper
- 4 leaves romaine lettuce
- 6- oz. Plain Greek yogurt
- 2 cactus pears
- 2 heirloom tomatoes thinly sliced
- 2 radishes sliced on a mandolin
- 2 Persian cucumbers diced
- 4 pitas
- 1 bunch cilantro
Preheat to 400F.
In a large bowl, mix your lamb, shallot, garlic, and ½ cup of the curry. Set aside at room temperature for 30 minutes.
Cut your cactus pears in half lengthwise. Scoop out the inside into a blender or food processor. Pulse until juices are released. Strain the contents into a bowl to remove the seeds. Mix in the yogurt and 3 tbsp chopped cilantro leaves. Set aside.
Add your broccoli rabe to a baking sheet. Lightly drizzle with avocado oil, and season with salt and pepper. Cook for 10 minutes. Set aside.
Split your lamb mixture into 4 parts. Form your patties in an oval such that they are the length of your pita breads.
Heat your cast iron over medium heat. Cook your patties 4 minutes on the first side, and an additional 2 minutes on the second side.
To assemble your burgers, gently heat your pita breads over an open flame, in a toaster, or in the cooling oven.
Spread a layer of the cactus pear yogurt on your pita, top with a piece of lettuce, 2-3 slices of tomato, 2 stems of broccoli rabe, a burger patty, a few tablespoons of the Madras curry, ½ of a diced cucumber, ½ a sliced radish, and a sprinkle of cilantro. Wrap in parchment paper for less-messy eating!
Click here to purchase the Madras Curry Sauce I use.