My husband and I concocted this little Gyro Burger as part of the Girl Carnivore’s 2017 #BurgerMonth celebration. Although, I’m not sure that it’s even legal since neither one of us are actually Greek…
Regardless, we both have a deep love for Greek food, especially gyros. And I happened to be craving gyros when we hatched the plan for this burger. The results – they did not disappoint.
Even sans lamb, these Gyro Burgers turned out pretty darned tasty. The Greek seasoning kicks the beef up a notch. We used the Greek Rub by Pampered Chef, but I recently discovered that one of the #BurgerMonth prize sponsors also has a Greek seasoning. Greek Freak™ by Spiceologist sounds like something we absolutely need to try.
Choice of seasonings aside, what really makes this burger are the tzatziki sauce and the crumbly feta. Because I mean seriously, without those two elements, it would be just another burger, right?
Anyway, another thing this burger has going for it is that it’s low-carb and high-protein. And, like the Buffalo Style Burger (also created to celebrate #BurgerMonth 2017 because we couldn’t pick just one), the Gyro Burger is all-inclusive of the five food groups. I’m a one dish kind of gal, so if I can get all five of the food groups in one – I will.
While both the Gyro and Buffalo Style Burgers are the collaborative creation of my husband and I, we would like to give a huge shout out to the American Lamb Board, Anolon, Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist, Thermoworks , & Veal Made Easy for the awesome grill prize packages for #BurgerMonth 2017!
- American Lamb Board – ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
- Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
- Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
- Char-Broil – Char-Broil Kettleman Grill
- Curly’s BBQ – Curly’s BBQ Pork Pack
- Cuttingboard.com – Olive Wood Carver Bo
- Melissa’s Produce – Baby vegetable box
- Primal Stone – XL Primal Stone
- Spiceologist – 4 Rub Grilling Spice Set
- Thermoworks – Thermapen Mk4
- Veal Made Easy – 5 lbs Veal and grilling gear
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A low-carb high-protein play on the traditional Greek Gyro that is absolutely delish!
For Tzatziki Sauce
- 1/2 cucumber, unpeeled
- 1 1/2 cups plain Greek yogurt
- 2 garlic cloves, pressed
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1 tablespoon dried dill weed
- 1 pound ground beef*
- Greek seasoning
- Red onion slices
- Tomato slices
- Feta cheese
- Pita buns
For Tzatziki Sauce
- Cut the cucumber half lengthwise and remove the seeds. Shred the cucumber (I use my cheese grater). Once it’s shredded, let the cucumber sit in a large strainer over the sink for about 20 minutes remove the excess water. Or if you’re impatient like me, you can pick it up and squeeze it over the sink.
- Mix all the sauce ingredients together in a small bowl, cover, and set aside in the refrigerator. The flavor is even better when it sits for a while, so feel free to make the sauce a few hours ahead of time.
- Preheat the grill with medium-high heat for 10 minutes.
- Divide ground beef mixture into 3 equal parts and shape into patties. Patties should be roughly 3/4 inch thick. Denting your patties in the center to reduce shrinkage on the grill. Season both sides of the patties to your heart’s desire with the Greek seasoning.
- Place patties onto hot grill, cook for 3 minutes on each side. Use a meat thermometer to make sure the burgers reach a safe and savory internal temperature of 160 degrees. If the burgers have not reached that safe and savory internal temperature, move them to indirect heat and continue to cook, flipping every couple of minutes until they hit that 160 mark. Remove the burgers from the grill.
- Spread tzatziki sauce on a bottom bun, set a burger on the sauce covered bun, and top with tomato, onion, feta, and top bun. Rinse and repeat for the remaining burgers. Enjoy!
I prefer to use no leaner than 85/15 ground beef for my burgers.
Cooking times and temps are based on a gas grill.