Gyro Burgers - cooking recipe

Ingredients

For the Meat Mixture
3/4 lb lean ground lamb
1/2 lb lean ground beef
1 cup fresh breadcrumb
1/2 cup minced onion
1 garlic clove, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground black pepper
For the Topping Mixture
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
4 plum tomatoes, chopped
1 small onion, slivered
1 small cucumber, seeded & chopped
For serving
1/2 head romaine lettuce, shredded
1 cup tzatziki (homemade or purchased)
4 pita pockets

Preparation

In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
Form into 4 patties, cover and chill 2 hours.
In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
Gradually whisk in the oil until blended well.
Add tomatoes, sliced onions, and cucumbers and stir to coat.
Cover and let marinate at least 2 hours (no more than 8 hours).
When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist).
When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly) and place a burger inside.
Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce) on the table for guests to add as desired.
The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version.