Grilled Gyro Burgers Recipes

GYRO BURGERS

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.

GRILLED GYRO BURGERS

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.

GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS

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!

GRILLED GYRO BURGERS

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.