Beef & Lamb Bacon Smashburgers

My efforts to use the Egg more often for weekday meals is ongoing.  This one utilized some lamb rib trimmings, short ribs I purchased from Crowd Cow that I found to have unimpressive marbling, lamb bacon and beef bacon.  I spent an inordinate amount of time carefully removing as much silverskin and gristle as I could as I hate finding that stuff in burgers.  The chopped meat was seasoned with Cavenders Greek seasoning, onion and garlic powders.  Everything got ground together and 3 oz meatballs were formed.  The Egg was brought up to 450F.

A batch of tzatziki sauce had been made, tomatoes sliced and red onions diced. Fries were
also made to accompany the burger.

Each patty was topped with slices of feta cheese.  Time to eat.

A good smashburger is hard to beat, but adding lamb and two different types of bacon was
definitely an improvement.  Each patty had an excellent crust and was packed with the flavor
associated with gyro meat.  Good eats.