Greek Lamb Gyro Burger with Tzatziki

About This Recipe

This burger takes the flavor of a Greek gyro — seasoned lamb, tzatziki, tomato, and onion — and builds it into a patty format rather than the traditional spit-roasted and shaved meat. Ground lamb is mixed with oregano, garlic, and a touch of cumin, spices that echo the classic gyro seasoning blend without requiring the vertical rotisserie a true gyro needs. Lamb's natural fattiness keeps the patty juicy even over direct heat, and the seasoning is worked in gently to avoid compacting the meat, which lamb is particularly prone to doing if overhandled. Tzatziki — strained yogurt with grated cucumber, garlic, and dill — is the essential topping, its coolness and acidity cutting straight through the richness of the lamb, exactly as it does in a traditional gyro wrap. Served on a soft bun or pita instead of a skewer, this burger captures everything recognizable about a gyro's flavor while being far more practical to make on a home grill or stovetop.

Ingredients

Serves 4

• 700 gground lamb
• 2 clovesgarlic(minced, plus 1 clove extra for tzatziki)
• 1.5 tspdried oregano
• 0.5 tspground cumin
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 1 cupplain Greek yogurt
• 0.5cucumber(grated and squeezed dry)
• 1 tbspfresh dill(chopped)
• 1 tbsplemon juice
• 4pita breads or burger buns
• 2tomatoes(sliced)
• 0.5red onion(thinly sliced)

Instructions

1. 1

   Make the tzatziki

   Combine Greek yogurt, grated and squeezed cucumber, extra garlic clove minced, dill, lemon juice, and a pinch of salt. Refrigerate while you prepare the patties.

2. 2

   Season the lamb

   In a bowl, gently combine ground lamb, garlic, oregano, cumin, salt, and pepper. Mix just until incorporated, being careful not to overwork it.

3. 3

   Shape the patties

   Divide into 4 portions and shape into patties about 3/4 inch thick with a slight dimple in the center.

4. 4

   Cook the patties

   Heat a grill pan or skillet over medium-high heat. Cook patties 4-5 minutes per side for medium doneness, or until they reach your preferred internal temperature.

5. 5

   Warm the bread

   Warm the pita or buns briefly in the same pan or a dry skillet for the last minute.

6. 6

   Assemble

   Spread a generous layer of tzatziki on the bread, add the patty, top with tomato and red onion, and a final dollop of tzatziki before closing.

Variations

• •

  Use ground beef instead of lamb if preferred, adjusting the seasoning slightly since beef is milder.

• •

  Add crumbled feta directly into the patty mixture for extra saltiness throughout.

• •

  Serve in warmed pita pockets instead of buns for a more traditional gyro presentation.

Storage

Refrigerate cooked patties and tzatziki separately up to 3 days. Reheat patties gently in a skillet; tzatziki is best fresh but keeps well refrigerated for a few days.

Frequently Asked Questions