Gyro Pita Burgers Recipe
Gyro Pita Burgers Recipe photo by Taste of Home
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Gyro Pita Burgers Recipe

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The mild seasonings in these burgers give them mass appeal. Pita bread is a nice change of pace from the usual hamburger buns.—Katie Koziolek, Hartland, Minnesota
Recommended: 38 Greek-Style Dinners
TOTAL TIME: Prep: 35 min. + chilling Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. + chilling Grill: 15 min.
MAKES: 4 servings


  • 2 cups (16 ounces) plain yogurt
  • 1-1/4 cups chopped seeded peeled cucumber
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 1 garlic clove, minced
  • 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
  • 4 pita breads, halved
  • Sliced cucumber

Nutritional Facts

1 each: 532 calories, 27g fat (10g saturated fat), 92mg cholesterol, 798mg sodium, 42g carbohydrate (7g sugars, 2g fiber), 29g protein.


  1. For the cucumber sauce, line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a large bowl. Cover and refrigerate for at least 4 hours or overnight.
  2. Drain and discard liquid; set yogurt aside. Place cucumber in a colander over another bowl; sprinkle with salt. Let stand for 15 minutes; discard liquid.
  3. In a large bowl, whisk oil and vinegar until blended. Stir in the garlic, reserved yogurt and cucumber; cover and refrigerate until serving.
  4. For gyro burgers, in a large bowl, combine the yogurt, garlic, rosemary, lemon-pepper and salt. Crumble meat over mixture and mix well. Shape into four oval patties.
  5. Grill, covered, over medium heat for 6-7 minutes on each side or until a meat thermometer reads 160°. Serve in pita bread with sliced cucumber and cucumber sauce. Yield: 4 servings.
Gyro Pork Burgers: Substitute ground pork for the lamb. Gyro Turkey Burgers: Substitute ground turkey for the lamb.
Originally published as Gyro Burgers in The Taste of Home Cookbook 2010, p164

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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