Doner Burger Recipe

Prep vegetables

Wash and dry the iceberg lettuce. Chop or shred leaves until you have about 2 cups packed. Slice tomatoes into 4–6 mm (1/4 inch) thick rounds. Peel the onion, cut into 2 mm (thin) slices and separate into rings. Have 2 slices of dill pickle per bun ready.

Butter and toast buns

Split the brioche buns horizontally. Spread about 1/2 tablespoon butter on each cut side. Heat a skillet over medium heat. Place buns cut-side down and toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Assemble burgers

On the bottom half of each toasted bun spread about 1.5 tablespoons of burger sauce. Layer shredded iceberg (about 1/2 cup), 2 tomato slices, a few onion rings, 2 dill pickle slices and a generous portion of doner meat. Finish with a spoonful more sauce on the top bun and close. Serve immediately.

Season the meat

If using pre-sliced doner meat, place it in a bowl and toss with 2 tablespoons vegetable oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper until evenly coated. If using thicker slices or shaved meat, cut into 1–2 cm strips for even heating.

Heat and crisp meat

Heat a large skillet or griddle over medium-high heat until hot. Add the seasoned doner meat in a single layer (work in batches if needed). Cook, stirring or pressing occasionally, 4–6 minutes per batch until edges are browned and some pieces are slightly crisped. Reduce heat if meat browns too fast. Transfer cooked meat to a warm plate and keep covered while finishing remaining batches.

Make burger sauce

In a bowl combine 1 cup mayonnaise, 1 tablespoon plain yogurt, 2 tablespoons ketchup, 1 teaspoon mustard, 1 minced garlic clove, 1 teaspoon white wine vinegar or lemon juice, 1 teaspoon sugar, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust: add hot sauce if you want heat, or more vinegar for tang. Chill at least 10 minutes to let flavors meld.

If desired, reheat the cooked doner meat briefly in the skillet for 30–60 seconds before assembly to restore temperature and crispness. Ensure all components are warm and assemble as directed in the Buns & Assembly section. Serve each Doner Burger hot with extra sauce on the side.