Community Pick
Gyro Burgers
photo by Gluten Free Savvy
- Ready In:
- 2hrs 15mins
- Ingredients:
- 21
- Serves:
-
4-6
ingredients
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For the Meat Mixture
- 3⁄4 lb lean ground lamb
- 1⁄2 lb lean ground beef
- 1 cup fresh breadcrumb
- 1⁄2 cup minced onion
- 1 garlic clove, minced
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄8 teaspoon ground black pepper
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For the Topping Mixture
- 2 tablespoons red wine vinegar
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄3 cup olive oil
- 4 plum tomatoes, chopped
- 1 small onion, slivered
- 1 small cucumber, seeded & chopped
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For serving
- 1⁄2 head romaine lettuce, shredded
- 1 cup tzatziki (homemade or purchased)
- 4 pita pockets
directions
- In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
- Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
- Form into 4 patties, cover and chill 2 hours.
- In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
- Gradually whisk in the oil until blended well.
- Add tomatoes, sliced onions, and cucumbers and stir to coat.
- Cover and let marinate at least 2 hours (no more than 8 hours).
- When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist).
- When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly) and place a burger inside.
- Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce) on the table for guests to add as desired.
- The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version.
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Reviews
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this is delicious and a welcome change from plain old burgers. i used 2 1/2 lbs of beef, and added extra spices. i made the salad dressing but served the salad with the burgers, without the 2 hour marinating time. i also served lettuce, sliced red onion, and tzaziki sauce on the side along with baked potato fries. delicious and a kid pleaser too!
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The Best. I used a combination of 1 lb Ground Beef and 1 lb. Ground Lamb. And I doubled the spices, added in 1 tsp of cumin (my fav spice) , let marrinate 3 hours and it made 12 patties which i cut each pattie in to slices before adding to the flat bread... perfect for lunch and dinner for the day. It was an amazing combination and made the best Gyros. Topped off with fresh tomatos, romaine lettuce, onions, Kalmata olives and feta cheese for a perfect tasting homemade gyro, even better than the Medditeranean restaurant we have locally. And I made my own tzatziki sauce using sour cream, garlic, olive oil, S & P to taste, cucumber seeded then shredded. Thanks for the recipe. I will definitely make this again.
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It was pretty good. My husband is middle eastern so we eat heavily spiced food all the time, so this i would at least double the seasoning. We don't like a lot of salt in things, but this we added a little extra. We ate them elongated(cooked all the way through) with lamb and sirloin beef. They turned out great and we ate them oh whole wheat naan with home-made tzatziki sauce(non fat yogurt, cucumber, salt, pepper, dill, garlic, onion powder) The burgers came out Very juicy. we will be making them again
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Tweaks
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Delicious! This recipe makes wonderful gyro burgers; however, I first tried this recipe a day after I tried the Spicy Summer Sausage recipe (#19453), and decided to combine the ideas to make my own gyro meat. I make sausages as indicated in the summer sausage recipe (which is also extremely easy and very good, by the way), but instead of using the summer sausage seasonings, I use the seasonings called for in the Gyro Burger recipe. After cooking the sausages, the "gyro meat" can be sliced thinly and browned in a skillet, then stuffed into pitas. It is also easy to freeze any extra sausages. I do use all beef, because lamb is almost impossible to find where I live, but I would use the lamb, too, if it were available. I also leave out the bread crumbs.