30 min
1hr 15min


  • 1 medium onion, finley chopped or shredded
  • 2 pounds ground lamb or ground beef
  • 1 tablespoon finely minced garlic
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried ground rosemary
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 16 ounces plain yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 4 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 5 to 6 mint leaves, finley minced
  • 6 BAYS® English Muffins, lightly toasted
  • Feta cheese, as desired
  • 1 small tomato, chopped


  • Process the onion in a food processor for 10 to 15 seconds and turn into the center of a tea towel.
  • Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  • Return the onion to the food processor and add the lamb or beef, garlic, marjoram, rosemary, salt & pepper, and process until it is a fine paste, approximately 1 minute.
  • Stop the processor as needed to scrape down sides of bowl.
  • Place the mixture in a pan over medium-high heat and brown until no longer pink.
  • Slice or crumble and serve on one half of a BAYS English Muffin.
  • Fold over and secure with a wooden pick. Top with tzatziki sauce, chopped onion, tomatoes and feta cheese.

  • Tzatziki Sauce:
  • Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
  • Place the chopped cucumber in a tea towel and squeeze to remove the liquid. Discard liquid.
  • In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
  • Serve as a sauce for gyros.