24 Reviews of Gyro Burgers

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.

From: mewmew

On Jun 9, 2004

These are delicious! Used all ground sirloin but otherwise didn't change a thing. DH said they were much better than a regular burger. I used onion pitas;made my own tzatziki, as it is yummy with left over toasted pita pieces. This is a keeper, and thanx Heatherfeather!

From: *~Suzy~*

On Feb 1, 2004

How can something be so easy, yet so delicious? Heather your recipe is a mediterranean treat. The spices and aroma are outstanding. The vinegarette drizzled over the burger topped with homemade Tzatziki sauce is delectable. It really reminds me of a kibee sandwich which my family loves to eat. I omitted the salt from the vinegarette, and the seeds from the cucumber before cutting it into small chunks. I used oat bran pita bread grinded in the food processor as the bread crumbs for my low glycemic diet. Lamb is sometimes hard to find in my area, but I will drive out of my way just to get some to make this recipe. Lean ground sirloin is a good choice for beef. These gyro burgers are just as good reheated the next day, and the vinegarette keeps as well. Thank you Heather for posting one of my most favorite recipes that I look forward again and again to making.

From: ColCadsMom

On Jun 10, 2004

I wanted to make these burgers low carb, so I omited the bread crumbs and added 1 egg to hold the mixture together. I also used ground turkey since that is what I had on hand. I made my own low carb tzatziki. This was absolutely the best recipe I have found in our new low carb way of eating!!!!! Next week when I make these again, I'm going to add a little chopped fresh cilantro to the patties! Thanks for such a winner!

From: Tante B

On Nov 13, 2004

I must have done something wrong here...probably that I didn't use fresh breadcrumbs so I would highly recommend not using dried ones as it ends up over powering what should be really great flavours. I had tripled the recipe & made half.The next day I took the rest of the hamburgers broke them up, added more garlic, a bay leaf, a can of tomatoes & tomatoe sauce & it turned into a great spaghetti sauce! Everyone loved it.

From: glitter

On Jan 30, 2004

I really enjoyed the combination of meats with spices. I made it on the grill for extra flavor and it turned out perfect. Wonderful! A greek delight in a different way.

From: momof8inbc

On Sep 7, 2003

These are SO good. I made them for guests last night and EVERYONE raved had to give the recipe out!!! My DH gives it a 6M rating "MMMMMM"

From: Memling

On Aug 31, 2005

These really taste like delicious gyros!! Great recipe. I would recommend grilling these well-done even if you usually like a rarer burger. Easy and fun to serve - quick clean-up.

From: Susie D

On Nov 23, 2004

This makes a very flavorful burger. I served this on buns made from Garlic & Dried Tomato Bread #44605 and with Greek Potatoes #8926. A meal that will be repeated. Thanks, Heather!