Gyros Burgers Recipes

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GROUND BEEF GYROS

If your family likes gyros as much as mine, they'll love this easy version that's made with ground beef instead of lamb. I found the recipe in a newspaper and adapted it to fit our tastes. They're very much like the ones served at a local restaurant. A cucumber yogurt sauce adds an authentic finishing touch. -Ruth Stahl, Shepherd, Montana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16



Ground Beef Gyros image

Steps:

  • In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.

Nutrition Facts : Calories 357 calories, Fat 16g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

1 cup plain yogurt
1/3 cup chopped seeded cucumber
2 tablespoons finely chopped onion
1 garlic clove, minced
1 teaspoon sugar
GYROS:
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt, optional
3/4 teaspoon pepper
1 pound ground beef
4 pita pocket halves
3 cups shredded lettuce
1 large tomato, chopped
1 small onion, sliced

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



Gyro Burgers image

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.

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

GYRO MEAT WITH TZATZIKI SAUCE

Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.

Provided by Alton Brown

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 15



Gyro Meat with Tzatziki Sauce image

Steps:

  • Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  • Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
  • To cook in the oven as a meatloaf, proceed as follows:
  • Preheat the oven to 325 degrees F.
  • Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
  • To cook on a rotisserie, proceed as follows:
  • Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
  • Preheat the grill to high.
  • Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
  • Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
  • Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
  • Yield: 1 1/2 cups

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

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



Gyros Burgers image

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

½ pound lean ground beef
½ pound lean ground lamb
½ onion, grated
2 cloves garlic, pressed
1 slice bread, toasted and crumbled
½ teaspoon dried savory
½ teaspoon ground allspice
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
1 dash ground cumin

GYRO BURGERS

This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you may enjoy this combination of those two ideas. Adapted from "365 Ways to Cook Hamburger." I borrowed this cookbook from a local library and copied out this tasty recipe. Purists beware - this is not pretending to be an authentic recipe from any particular culture, but is merely influenced by the flavors & style of Greek cuisine. Prep is about 15 minutes plus 2 hours chilling time. Cook time is a guess and varies based on how thik you make each patty - also, even though the original suggested 4 huge patties, you can certainly make smaller ones and just cook them for a little less time. You can broil these if you prefer.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 21



Gyro Burgers image

Steps:

  • In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
  • Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
  • Form into 4 patties, cover and chill 2 hours.
  • In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
  • Gradually whisk in the oil until blended well.
  • Add tomatoes, sliced onions, and cucumbers and stir to coat.
  • Cover and let marinate at least 2 hours (no more than 8 hours).
  • When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist).
  • When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly) and place a burger inside.
  • Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce) on the table for guests to add as desired.
  • The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version.

3/4 lb lean ground lamb
1/2 lb lean ground beef
1 cup fresh breadcrumb
1/2 cup minced onion
1 garlic clove, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
4 plum tomatoes, chopped
1 small onion, slivered
1 small cucumber, seeded & chopped
1/2 head romaine lettuce, shredded
1 cup tzatziki (homemade or purchased)
4 pita pockets

GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16



Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions image

Steps:

  • Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
  • For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
  • Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
  • For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
  • To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!

1 1/2 pounds ground lamb
2 teaspoons ground coriander
3 tablespoons finely chopped fresh mint
Kosher salt and freshly ground black pepper
Olive oil, for the skillets
1 large red onion, peeled and sliced into 4 thick slices
8 ounces Greek yogurt
1 clove garlic, minced
Zest of 1/2 lemon
1/4 cup minced cucumber
1 1/2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
4 small soft pitas, toasted if desired
Chopped tomato, for serving
Chopped romaine lettuce, for serving

GRILLED GYRO BURGERS

Creamy cucumber sauce tops off these grilled burgers inside a pita pocket shell.

Provided by Theresa

Categories     Main Dish Recipes     Sandwich Recipes     Gyro Recipes

Time 44m

Yield 6

Number Of Ingredients 8



Grilled Gyro Burgers image

Steps:

  • In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
  • Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
  • Grill patties on medium heat for 7 minutes each side, turning once.
  • Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

Nutrition Facts : Calories 590.1 calories, Carbohydrate 44.3 g, Cholesterol 101 mg, Fat 32.1 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 13.1 g, Sodium 782.2 mg, Sugar 7.8 g

2 (8 ounce) containers plain yogurt, divided
1 (1 ounce) package dry Ranch-style dressing mix
1 cucumber, peeled, seeded, and chopped
1 ½ pounds ground beef
¼ cup diced onion
6 pita bread rounds
2 cups torn lettuce leaves
1 tomato, seeded and diced

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