AMERICAN GYRO BURGERS WITH TAHINI SAUCE
This is an American version of a gyro sandwich. Using ground beef or ground chicken. I love Greek food but I love this American twist with a great yogurt sauce in a pita bread! I made this and it is very Greek tasting and the flavors are not overpowering and is delish! *** Can add peeled and sliced or chopped cucumbers or other...
Provided by Tammy T
Categories Burgers
Number Of Ingredients 8
Steps:
- 1. Preheat a grill pan, large nonstick skillet, or outdoor grill to medium high heat. Combine beef and seasoning in a large mixing bowl; shape into 4 patties.
- 2. Skillet or grill pan: Cook for approximately 4 - 5 minutes on each side until no longer pink inside. Do in 2 batches. Hold the cooked patties on a plate under foil.
- 3. On Grill: Grill patties, covered with grill lid, over mediumhigh heat (350° to 400°) for 5 to 6 minutes on each side or until beef is no longer pink.
- 4. Cut off a 2-inch-wide sliver of bread from each pita round to form a pocket. Line each pita with 1 lettuce leaf, 2 tomato slices and 1 red onion slice. Add burger patties. Drizzle each patty with 2 Tbsp. Tahini Sauce, if desired, and sprinkle 1 Tbsp. Feta cheese evenly over each.
- 5. Tahini Sauce: 1/2 cup low-fat plain yogurt 2 tablespoon tahini, (sesame seed paste) 1 tablespoon lemon juice 1/3 cup chopped flat-leaf parsley Combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. ** I didn't have tahini so I used a teaspoon of Hummus. It worked great. The flavors are great!
EASY CHICKEN GYRO
Greek-inspired Mediterranean chicken gyro.
Provided by KarenCanCook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
- Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
- Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
- Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
- Transfer cooked chicken to a plate and allow to rest for 5 minutes.
- Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
- Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 39.3 g, Cholesterol 70.8 mg, Fat 18.3 g, Fiber 3.7 g, Protein 30.3 g, SaturatedFat 5.6 g, Sodium 398.5 mg, Sugar 5.9 g
GYRO BURGERS
The mild seasonings in these burgers give them mass appeal. Pita bread is a nice change of pace from the usual hamburger buns.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 391 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 593mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
CHICKEN GYROS
This yummy chicken gyro recipe is a cinch to prepare. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving. , Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half.
Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 397mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
GYROS BURGERS
This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro). Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.
Provided by Anonymous
Categories World Cuisine Recipes European Greek
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
- Cook patties for 5 to 7 minutes on each side, or until cooked through.
Nutrition Facts : Calories 338 calories, Carbohydrate 5.7 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 0.8 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 407.5 mg, Sugar 0.9 g
CHICKEN "GYRO" BURGERS
I call these gyro burgers because I used a recipe for beef gyro burgers as the inspiration to create this version. These are in no way authentic Greek food, however, they are absolutely delicious!
Provided by Dessertyummy
Categories Chicken
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1.) Place ground chicken in a bowl, along with the garlic, onion, Italian seasoning, 1 TBSP olive oil and lemon juice.
- 2.) Here, I mix everything up with my hands, and form this mixture into 4 patties. You can feel free to mix with a spoon if you prefer before forming them into patties by hand.
- 3.) Place a small amount (about 1-2 TBSP) of olive oil in a frying pan. Once the pan is hot, place patties into the pan (I suggest using a larger frying pan if doing them all at once, so they're not touching too much during cooking).
- 4.) Keep a close eye on these and flip as needed, as they will cook quickly.
- 5.) While these patties are cooking, warm the pitas in the oven or microwave. Once warmed, spread a small amount of dill dip (or your condiment of choice) on the pita.
- 6.) Once the patties are cooked, place a patty on one side of each pita, and top patties with a slice of tomato and lettuce. Close the pita together, making a "roll" of sorts for your chicken burger.
- 7.) Enjoy!
Nutrition Facts : Calories 362.8, Fat 13.3, SaturatedFat 3.2, Cholesterol 97.5, Sodium 390.3, Carbohydrate 34.9, Fiber 1.5, Sugar 1.2, Protein 25.4
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- Combine the lemon juice, yogurt, and sea salt in a large bowl and add the chicken tenders, tossing to coat well. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
- Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Add half of the chicken tenders to the pan, shaking off the excess yogurt mixture before adding to the pan. Cook the chicken tenders for about 5 minutes, undisturbed, until browned, then flip and cook for another few minutes or until the chicken is cooked through. Transfer to a platter, add the additional tablespoon of olive oil and cook the remaining chicken tenders.*
- Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
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