Here at the Republic of Bacon, we like to explore many different types of food from many different regions. I, personally, like to experiment to see how well bacon fits into cuisines that traditionally do not cook with bacon. For example, I added bacon to a curry-style quinoa for some stuffed peppers and topped some Chinese bok choi with a gorgeous bacon glaze. Through my culinary endeavours, I found that bacon works extremely well in Greek cuisine so I decided to run with that. Again, the Toronto weather has been a tad ridiculous for March so BBQing was a must. Lamb burgers it was… and delicious they turned out to be. Here, I used a home-made Gyro spice mixture I got from the Kayotic Kitchen (since I had absolutely no clue what went into them prior), but you could use any of your favourite Greek seasonings for the ground lamb.

Ingredients:

6 strips Maple Leaf Bacon

2 lbs Ground Lamb

3 tbsp Olive Oil

2 ½ tbsp Gyro Seasoning (below)

½ Lemon, juiced

½ Cucumber, sliced

2 Red Peppers

1 Red Onion

1 cup Kalamata Olives, sliced

½ cup Tzatziki Sauce

¼ cup Feta Cheese, crumbled

 

Spice Mixture:

1 tbsp Paprika

½ tsp Seasoning Salt

½ tsp Curry Powder

½ tsp Ground Cumin

½ tsp Dried Oregano

½ tsp Dried Rosemary

½ tsp Dried Thyme

¼ tsp Chili Powder

¼ tsp Onion Powder

¼ tsp Garlic Powder

¼ tsp Black Pepper

½ tsp Corn Starch

 

Directions

1. If you aren’t using a pre-mixed spice mixture, let’s mix together the one I’ve listed above first. Yes, it’s a lot of spices, but it takes 2 minutes to put together and is absolutely delicious

2. Add your olive oil and about 2 ½ tbsp of the aforementioned spice mixture to your ground lamb.

3. Get in there with your hands and mix everything together so that the spice mixture is evenly distributed through the meat.

4. Form your ground lamb into six patties. Cover these with plastic and let them sit in the fridge for about half an hour If my math is correct, these will be 1/3lb burgers. If you want them smaller, make eight ¼ lb patties. Personally, I think these were the perfect size.

5. While your meat is chilling, we need to do two things. First, preheat your barbecue. Get that thing nice and hot. Second, slice up your veg. Slice the cucumber and onion into nice rounds, and slice your pepper so you get some big flat pieces.

6. Throw your burgers down on your nice hot grill. I wanted a quick grill on my red peppers, too, so I BBQ’d both at the same time. The burgers should only need a few minutes on each side. The peppers are about the same

7. I also fried up the bacon on my BBQ’s side burner

8. After you’ve flipped your burger, top it with some of the feta and a couple pieces of your roasted peppers. Leave these on for the few minutes it takes to cook the second side.

9. Top the burger with the onion slices, cucumbers and some sliced kalamata olives

10. Then finish with the tzatziki and a couple bacon strips. Zeus, himself, would go crazy for this burger. It was so delicious, I almost cried… literally.