Print Options

Back to Gyro Pita Burgers >

Include these items:

Taste of Home Logo

Gyro Pita Burgers

 Gyro Pita Burgers
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
4 ServingsPrep: 35 min. + chilling Grill: 15 min.


  • 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


  • 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.
  • 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.

2 of 2

Gyro Pita Burgers (continued)

Directions (continued)

  • In a large bowl, whisk oil and vinegar until blended. Stir in the
  • garlic, reserved yogurt and cucumber; cover and refrigerate until
  • serving.
  • 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.
  • 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.
Nutritional Facts: 1 burger with 1/4 cup cucumber sauce equals 532 calories, 27 g fat (10 g saturated fat), 92 mg cholesterol, 798 mg sodium, 42 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.