Gyro Burgers Recipe
Gyro Burgers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The mild seasonings in these burgers give them mass appeal. Pita bread is a nice change of pace from the usual hamburger buns.
Recommended: 38 Greek-Style Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons plain yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1 pound ground lamb or pork
  • 8 pita pocket halves
  • Sliced cucumber
  • Cucumber Sauce

Directions

In a bowl, combine the yogurt, garlic, rosemary, lemon-pepper and salt. Crumble meat over mixture; mix well. Shape into four oval patties.
Grill, covered, over medium heat for 6-7 minutes on each side or until meat is no longer pink. Serve in pita bread with sliced cucumber and Cucumber Sauce. Yield: 4 servings.
Originally published as Gyro Burgers in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p223

Nutritional Facts

1 each: 391 calories, 16g fat (7g saturated fat), 76mg cholesterol, 593mg sodium, 35g carbohydrate (1g sugars, 1g fiber), 25g protein.

  • 2 tablespoons plain yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1 pound ground lamb or pork
  • 8 pita pocket halves
  • Sliced cucumber
  • Cucumber Sauce
  1. In a bowl, combine the yogurt, garlic, rosemary, lemon-pepper and salt. Crumble meat over mixture; mix well. Shape into four oval patties.
  2. Grill, covered, over medium heat for 6-7 minutes on each side or until meat is no longer pink. Serve in pita bread with sliced cucumber and Cucumber Sauce. Yield: 4 servings.
Originally published as Gyro Burgers in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p223

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barbsbklyn User ID: 6754143 133119
Reviewed Mar. 29, 2013

"Delicious."

MY REVIEW
janinenan User ID: 5094450 133118
Reviewed Jun. 10, 2010

"I haven't made it yet, but the juices of any lamb or beef burger should run pink or the meat is overdone and dry."

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