These Gyro Burgers are inspired by several things:
- For the love a good burger!
- My family has been experimenting with traditional gyro recipes lately, and I just had to make an easy weeknight version.
- And finally, it’s the start of another grilling season! My main goal for this recipe was all the fantastic gyro flavors without the 1 hour baking time and all the dishes to cleanup. Instead, the spices are added to the meat, grilled in burger patties, and placed on a bed of lettuce. Then they’re topped with tomatoes, feta cheese, and tzatziki sauce – Yum! It’s not that I don’t enjoy spending a fair amount of time in the kitchen, (obviously) but I’m often running short on time, so I love 30 minute weeknight dinners (even on the weekends)!
For the tzatziki sauce, start by peeling 4-5 strips from the cucumber. Cut off both ends and quarter it lengthwise, then thinly slice the cucumber crosswise into triangles. Tip: Keep the sliced cucumbers separate from the yogurt mixture until you’re ready to serve. Cucumbers have a lot of water in them that makes the sauce runny if it sits more than a half hour.
Next, mix together the yogurt mixture and slice up the tomatoes.
For the gyro meat, pulse the onion in a food processor until there are only small pieces, you’ll need to scrape down the sides 3-4 times. Then, add the meat and spices and pulse together until everything is thoroughly combined. You can form the patties as big or small as you’d like. I did 12 mini burgers and the cooking time is much shorter. Be careful not to overcook your gyro burgers because poultry is relatively lean, and it can dry out easily if overcooked. While the burgers are grilling, wash the lettuce leaves and spin them dry. Mix together the sliced cucumbers and the yogurt mixture until well combined.
When the meat is done, serve the gyro burgers over lettuce leaves with the tzatziki sauce, sliced tomatoes, and extra feta cheese.
I hope you enjoy these all summer long!
5 from 2 reviews
