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.