Gyro Burgers -

Gyro Burgers


Long ago I fell in love with Gyro’s (pronounced year-o’s for those in the know).  I was sure it had something to do with my Balkan heritage, but then my husband (English and German) and sons went nuts over them also.  When our favorite gyro shop closed up,
I had to do something and this is the result.  The ground lamb adds a lot to make these authentic tasting – in a pinch use all beef.
These are great to take on a picnic where you will be grilling.  Just make sure you
make the patties, chill them well and pack them in ice to hold them until you are ready to cook which should be no more than an hour.
The sauce is reminiscent of tzatziki sauce on the gyros, but less messy to eat.

1/2 pound ground beef
1/2 pound ground lamb
1 teaspoon dried oregano
1 to 2 large garlic cloves, finely minced
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons sour cream (can be low fat)

Mix all together well but lightly.  Form into 2 to 4 patties as desired.  Grill or pan fry. 


1/3 cup seeded cucumbers, finely diced
1/3 cup seeded tomatoes, finely diced
1/4 cup green pepper, finely diced
3 tablespoons chopped calamata olives (about 9)
1/2 teaspoon salt
1/4 teaspoo pepper
1/8 teaspoon garlic powder
1 tablespoon sour cream (can be low fat)
1/2 cup crumbled feta cheese
The key to the relish is to cut the items into 1/4 inch dice.  Cut the cucumber in half lengthwise and with a spoon, scrape out all of the seeds.  Cut the tomato in half and squeeze out the juice and the pulp.  Use the shell.  Mix everything together and top the burgers or serve on the side.

©Copyright Helen S. Fletcher, 2010.  All Rights Reserved.

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