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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (503g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar tzatziki |
||
| Calories 826 | ||
| Calories from Fat 417 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 46.4g | 71% | |
| Saturated Fat 14.0g | 70% | |
| Monounsaturated Fat 24.2g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.4g | ||
| Cholesterol 99mg | 33% | |
| Sodium 1346mg | 56% | |
| Potassium 1018mg | 29% | |
| Total Carbohydrate 65.2g | 21% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 7.9g | ||
| Protein 37.0g | 74% | |
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Gyro Burgers
By: HeatherFeather
Feb 18, 2003
This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you may enjoy this combination of those two ideas. Adapted from "365 Ways to Cook Hamburger." I borrowed this cookbook from a local library and copied out this tasty recipe. Purists beware - this is not pretending to be an authentic recipe from any particular culture, but is merely influenced by the flavors & style of Greek cuisine. Prep is about 15 minutes plus 2 hours chilling time. Cook time is a guess and varies based on how thik you make each patty - also, even though the original suggested 4 huge patties, you can certainly make smaller ones and just cook them for a little less time. You can broil these if you prefer.
SERVES 4 -6
Ingredients
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
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
For serving
- 1/2 head romaine lettuce, shredded
- 1 cup tzatziki (homemade or purchased)
- 4 pita pockets
Directions
1
In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.2
Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.3
Form into 4 patties, cover and chill 2 hours.4
In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.5
Gradually whisk in the oil until blended well.6
Add tomatoes, sliced onions, and cucumbers and stir to coat.7
Cover and let marinate at least 2 hours (no more than 8 hours).8
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).9
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.10
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.11
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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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Seasonal > Summer
- Occasion > Everyday
Featured Reviews for This Recipe
From: SouthernBabies
On Jun 17, 2009
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.
From: Chef #936851
On Aug 28, 2008
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
From: chia
On Feb 22, 2003
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!
From: Heaven's Kitchen
On Jun 25, 2006
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.
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