Meatball Gyros Recipe

Meatball gyrosMy husband and I like this so much that we included this in our meal lineup almost every week during the summer and now that it has cooled down I still find myself craving it every now and again. This is the result of researching falafels before our Paris trip (can you believe we didn’t even know what they were!?) and trying to create something similar looking with what we had on hand. So not very authentic and actually much closer to Greek gyros. The best part though? One batch will serve about four adults and you might even have a little leftovers for lunch.

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Homemade Hamburger Patties

100_5018This is an incredibly basic recipe with endless possibilities. Add all your favourite trimmings and finish with the freshest buns available- I find seeded soft buns work best.  Serve with crispy potato wedges and you might never crave fast food again!


  • 500g low fat beef mince
  • 5 ml salt
  • ground pepper
  • 10 ml Steak & Chop Spice
  • 2 parsley sprigs, finely chopped
  • 1 tbs Worcester Sauce
  • 1 egg, beaten
  • 30 ml bread crumbs
  • 1 tbs oil


  1. Start by mixing the mince and flavouring in a large bowl.
  2. Add the egg and mix before adding the bread crumbs. Ensure that everything is properly mixed.
  3. If you find that the mixture is too sticky, add a little more bread crumbs. You should be able to form a ball of meat that doesn’t stick to your hands or breaks when flattened.
  4. Make 5-6 even sized balls of meat. Gently press each flat in the palm of your hands to about 1,5 cm.
  5. Fry on medium heat for about 3 min on each side or until cooked through.

Makes 5 to 6 large patties.

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