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Gyro Smash Burgers

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If you’re a fan of gyros, you’re going to love these gyro smash burgers. A clever twist on the classic recipe, and these burgers are perfect for a quick and easy meal and casual weekend gatherings.

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These gyro smash burgers are a delicious combination of ground lamb and beef infused with herbs, then smashed against a soft pita on the griddle. These gyro burgers are topped with a creamy yogurt sauce, onion, and more!

Best ways to cook gyro smash burgers

We’ve tried this recipe on a flat-top grill, in a skillet on the stove, and using this 60 year old custom-made camping griddle (a treasured family heirloom) on a gas grill. They’ve turned out amazing every single time! You will need a smash burger press or a heavy-duty spatula for this recipe.

Ingredients

  • 1 pound ground lamb
  • 1 pound lean ground beef (80/20)
  • Red wine vinegar
  • Garlic
  • Onion powder
  • Dried oregano
  • Dried rosemary
  • Salt and black pepper
  • 6 6-inch soft pita bread (not the pocket kind. Sub with naan)
  • Tzatziki sauce (storebought, or see below for recipe)
  • Red onion, finely diced
  • Tomatoes, sliced
  • Shredded lettuce (optional)

Preparing the meat

preparing-gyro-burger-meat
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  • In a large bowl, combine ground lamb and beef with red wine vinegar, garlic, onion powder, oregano, rosemary, salt, and black pepper.
  • Cover the bowl with plastic wrap and place it into the refrigerator for 30 minutes to 1 hour.
  • After this time, remove the bowl from the fridge and let it stand at room temperature for 15 minutes.
  • Separate the ground meat into 8 equal portions. For into individual balls, and place onto a parchment lined pan.

Making gyro smash burgers

  • Heat the flat-top grill (or griddle) for medium-high heat.
    Once heated, place one ball on the grill.
  • Place the with one pita over top. Press down firmly with a smash burger press or two heavy-duty spatulas.
gyro smash burger flipped over
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  • Cook the meat side for 3 minutes, turn, and cook for another 2 minutes.
  • Once the meat has cooked all the way through, with no pink remaining, the gyro smash burger is done.
  • Remove from the heat, and top with tzatziki sauce, onion, tomatoes, and lettuce (optional).
  • Store leftover smash burgers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over medium heat until warmed all the way through.

Make your own tzatziki sauce

  • 1 1/2 cups plain Greek yogurt
  • 1/2 cup grated cucumber, squeezed of excess water
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh dill
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Grate cucumber and place it into a cheesecloth or clean dish towel. Wring it tightly to release the excess liquid.
  • Combine grated cucumber with yogurt, olive oil, lemon juice, fresh dill, minced garlic, salt, and black pepper. Taste and adjust seasonings to your liking.
  • Once combined, cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to 1 hour.
  • Scoop your desired amount onto these delicious gyro smash burgers.

Recipe quick tips

  • For even cooking, make sure each ball of ground meat is the same size.
  • If you don’t have a smash burger press, you can use two heavy-duty spatulas to press down on the meat and flatten it against the pita.
  • Because lamb contains quite a bit of fat, it renders quite easily. You will not need added oil or fats for this recipe.
  • Substitute lamb and beef with other proteins like ground chicken, ground pork, or vegan-friendly meat substitutes.
  • Purchase storebought tzatziki sauce for a quick and easy topping.
  • Use crumbled feta cheese, fresh mint, and pitted kalamata olives as optional toppings!
gyro-smash-burgers-featured-image

Gyro Smash Burgers

If you're a fan of gyros, you're going to love these gyro smash burgers!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Greek
Keyword: gyro burger, gyro smash burgers
Prep Time: 25 minutes
Cook Time: 6 minutes
Total Time: 31 minutes
Servings: 6 servings
Calories: 418kcal

Ingredients

  • 1 pound ground lamb
  • 1 pound lean ground beef 80/20
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 6-inch soft pita not the pocket kind. Sub with naan
  • 1 1/2 cups tzatziki sauce storebought, or see below for recipe
  • 1 small red onion finely diced
  • 2-3 medium tomatoes sliced
  • 2 1/2 cups shredded lettuce optional

Instructions

  • In a large bowl, combine ground lamb and beef with red wine vinegar, garlic, onion powder, oregano, rosemary, salt, and black pepper.
  • Cover the bowl with plastic wrap and place it into the refrigerator for 30 minutes to 1 hour.
  • After this time, remove the bowl from the fridge and let it stand at room temperature for 15 minutes.
  • Separate the ground meat into 6 equal portions. For into individual balls, and place onto a parchment lined pan.
  • Heat the flat-top grill (or griddle) for medium-high heat.
  • Once heated, place one ball on the grill with one pita over top. Press down firmly with a smash burger press or two heavy-duty spatulas.
  • Cook the meat side for 3 minutes, turn, and cook for another 2 minutes.
  • Once the meat has cooked all the way through, with no pink remaining, the gyro smash burger is done.
  • Remove from the heat, and top with tzatziki sauce, onion, tomatoes, and lettuce (optional).
  • Store leftover smash burgers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over medium heat until warmed all the way through.

Notes

Make your own tzatziki sauce
1 1/2 cups plain Greek yogurt
1/2 cup grated cucumber, squeezed of excess water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 cup chopped fresh dill
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Grate cucumber and place it into a cheesecloth or clean dish towel. Wring it tightly to release the excess liquid.
Combine grated cucumber with yogurt, olive oil, lemon juice, fresh dill, minced garlic, salt, and black pepper. Taste and adjust seasonings to your liking.
Once combined, cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to 1 hour.
Scoop your desired amount onto these delicious gyro smash burgers.

Nutrition

Calories: 418kcal | Carbohydrates: 8g | Protein: 31g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 588mg | Potassium: 602mg | Fiber: 1g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 3mg

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