Lamb Smash Burger Naan Tacos with Tzatziki
Gyros have always been a favorite for their balance of savory meat, cooling yogurt sauce, and fresh toppings. This recipe reimagines those flavors with a backyard twist by turning them into smash burger naan tacos. Ground lamb is seasoned with Revolution Barbecue SPG$ Rub, fresh mint, garlic, and classic Mediterranean herbs like oregano, basil, and dill before being seared hot on a griddle for crispy edges and juicy centers. Serving them on mini naan instead of tortillas creates a pillowy, gyro-like base that soaks up every bit of flavor. If lamb is not your preference, ground beef works just as well, offering a different but equally satisfying flavor. Paired with homemade tzatziki and crisp toppings, this dish captures the vibrant spirit of Mediterranean street food in a fun, approachable way.
Smash Burger Naan Tacos with SPG$ Rub, Fresh Herbs, and Tzatziki
6
10 minutes
20 minutes
310
American
Main Dish
These smash burger naan tacos are built on a foundation of bold seasoning and bright toppings. The lamb patties, or beef if you prefer, are infused with Revolution Barbecue SPG$ Rub, garlic, mint, and dried herbs before being pressed thin on a hot griddle to create that signature crust. Instead of tortillas, soft mini naan serves as the base, adding a chewy, flavorful bite reminiscent of traditional gyros. Fresh romaine, cherry tomatoes, red onion, and feta keep each taco vibrant, while a homemade tzatziki sauce ties it all together with creamy, tangy freshness. Whether you stick with lamb for its rich, distinctive flavor or swap in beef, this recipe delivers a Mediterranean-inspired experience that feels both familiar and new.
Ingredients
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- 1 pound ground lamb (or substitute ground beef)
- 1 tablespoon fresh mint leaves, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon Revolution Barbecue SPG$ Rub
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried dill
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- 1 1/2 cups Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1–2 teaspoons salt
- 1 tablespoon fresh dill, diced
- 3 garlic cloves, finely diced
- 1 cucumber, grated and squeezed to drain
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- 6 mini naan breads
- 1 1/2 cups romaine lettuce, chopped
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup red onion, sliced
- 1/4 cup feta cheese, crumbled
Directions
- Make the Burger Balls: In a large bowl, combine lamb or beef with mint, garlic, Revolution Barbecue SPG$ Rub, oregano, basil, and dill. Mix until just combined. Divide into 6 equal balls and set aside.
- Make the Tzatziki Sauce: In a medium bowl, stir together Greek yogurt, olive oil, lemon juice, red wine vinegar, salt, dill, garlic, and cucumber until smooth. Cover and chill until ready to use.
- Prep the Toppings: Chop the romaine, quarter the tomatoes, slice the onion, and crumble the feta so everything is ready before cooking.
- Cook the Patties and Warm the Naan: Preheat a flat top griddle to medium-high heat. Place burger balls on the hot surface, top with parchment, and press thin with a burger press. Cook for 40 seconds, flip, and cook 1–2 minutes more until done. At the same time, warm the naan on the griddle until soft and lightly toasted.
- Assemble the Tacos: Place a patty on each naan. Top with romaine, tomatoes, onion, feta, and a spoonful of tzatziki sauce.
- Serve: Enjoy immediately while warm.
