La hamburguesa griega Gyro

Directions

1. Mix ground beef with Croix Valley Greek Booster and 1 cup Feta Cheese crumbles. Set aside for 15 minutes to allow flavors to combine.

2. Prepare Tzatziki by combining all ingredients, set aside in refrigerator until ready for use.

3. Toast buns and set aside until ready for use. My favorite method for toasting buns starts by combining 1 Tbsp. Croix Valley Garlic Booster with 1 stick of softened, unsalted butter. Spread garlic butter on insides of bun and toast on a grill or flat-top griddle until golden brown.

4. Prepare burgers by splitting beef into 4 equal portions (this will make 4 ½ lb. burgers. You can obviously make them smaller if you desire. 1 lb. of meat easily makes 6 hearty-sized burgers). Form burgers into patties of even thickness side to side (this helps promote even cooking and makes a level surface for adding toppings) and grill over medium-high heat until internal temperature reaches 160°F, or to desired doneness.

5. Allow burger patties to rest 5 minutes, then build burger as follows from the bottom up: Bottom Bun, Shredded Lettuce, Burger Patty, Sliced Tomato, Sliced Red Onion, Garlic Dill Tzatziki, Crumbled Feta, Top Bun.