Sunday, January 10, 2010

Anyone have a heat lamp I can borrow?!

It has been bitterly cold here in the upper Midwest. All the sudden MINUS 10 degrees seems like a heatwave. That is just wrong.

Jon and I are becoming snowbirds for a little while and flying south to escape the cold. It is a much anticipated trip filled with family, fun, and of course, food.

Our cat, Charlie, knows we are up to something.

I took out the suitcases the other day to get him used to the fact that we are leaving. He will look at the now filled blue and maroon cases then look at back at me as if to say, "Mom, you forgot to leave room in there for me..."

He will be angry for the first day or two and then will fall madly in love with his interim caretaker, Brandon. When we return he will have nothing to do with us for a good week. It's a cycle I have grown accustom to.

As the weather has been cold, Jon was longing for a treat that reminds him of summer. A gyro. So, I found a really neat recipe for gyro burgers. They aren't an exact match, but they will do in the winter. We decided they were a definite keeper.

Here's to you and your culinary adventures, friend. Cheers!

Gyro Burgers
Serves 2

1/8 cup chopped parsley
1/2 tsp oregano
1 large clove garlic, minced
1 medium beefsteak tomato, sliced
2 Kangaroo pita pockets
3 TBS Tzatziki cucumber garlic Greek yogurt
1/8 cup fine chopped onion
5 oz lean ground beef or lamb
5 oz ground pork
Shredded iceberg lettuce

Heat an outdoor grill or an indoor grill pan to medium high.

In a bowl combine the meats, onion, parsley, oregano, garlic, salt and pepper to taste. Don't over mix or the meat will become tough.

Form into 4 thin patties. Grill until cooked almost thru. Remove from grill. Tent with foil to let carry over cooking finish the burger.

While meat rests, warm pita pockets on the grill.

To assemble: Open each pita and place two patties inside. Top with 1 1/2 TBS Tzatziki sauce, tomato slices, and shredded lettuce.

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