Thursday, September 20, 2018


Gyro Burger

  • con-gyroburger-1


1 lb ground lamb

1 lb ground chuck beef, 80 percent lean

2 garlic cloves, minced

1 Tbsp olive oil

1 tsp dill

½ tsp oregano

4 tsp salt

1 tsp pepper


Tzatziki sauce:

¾ C Greek yogurt

½ C cucumber, peeled, seeded and diced

1 Tbsp olive oil

2 tsp lemon juice

2 garlic cloves, minced

1 tsp dill

½ tsp oregano

Salt, to taste

Pepper to taste



4 hamburger buns

1 tomato, diced

1 red onion, thinly sliced


Mix tzatziki sauce ingredients in a medium bowl and set in the fridge to keep cool. Dice tomato and cut thin slices of the red onion and set aside.

Heat grill or pan. Mix meat ingredients together. Divide meat into 8-ounce (½ pound) portions. Flatten into patties that are about ½ inch larger than the buns.

Put a thumbprint in the middle of the patty so it doesn’t puff up when cooking. Grill burgers about 4 minutes on the first side. Flip burgers. Put the buns face down on the grill. Cook until you reach the correct temp (140 degrees for medium), usually about 2 to 4 minutes. Top burger with tzatziki sauce, onions and tomatoes.

Recipe and photo courtesy of


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