doner burger

Ingredients for 1 servings:

• 200 g minced lamb (alternatively beef)
• Oregano, shredded
• cumin
• Paprika powder, sweet
• Pul Beaver
• Salt and pepper, black, from the mill
• 1 dash of olive oil
• 1 small flatbread(s), Turkish
• olive oil
• 2 lettuce leaves (Lollo bionda)
• 1 small onion(s), red, cut into rings
• 3 tomato slices
• 2 tbsp, heaped Tzatziki (Cacık)
• possibly pepper, pickled

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Adjust the spices to your liking and grind thoroughly. Then season the minced meat with the spice mixture, add a dash of olive oil, and knead everything thoroughly. Form it into a patty, slightly larger than desired, as it will shrink slightly during cooking. Let the meat rest for at least an hour. Meanwhile, prepare the other ingredients. Cut open the flatbread, drizzle the cut surfaces with a little olive oil, and brown it on the grill or in a (grill) pan. Grill the patty or fry it in olive oil in a pan. Now assemble the burger as follows: bread base, lettuce leaf, onion rings, cacık, patty, tomato slices, cacık, lettuce leaf, bread topping. If you like, you can add pickled peppers at the end and spice it up with pul biber. Note: Make the cacık from set yogurt with a fat content of 10% and squeeze the cucumber well to achieve the necessary consistency and to prevent it from running off the burger.