This Greek-American lamb and beef burger was created as a nod to the traditional Greek lamb or pork gyros. Thickly cut onion, tomato, lettuce, and tzatziki sauce should accompany the burgers on warm pita bread.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- ½ pound lean ground beef
- ½ pound lean ground lamb
- ½ onion, grated
- 2 cloves garlic, pressed
- 1 slice bread, toasted and crumbled
- ½ teaspoon dried savory
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 dash ground cumin
Instructions
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- In large bowl, combine ground beef, ground lamb, onion, garlic, and bread crumbs. Season with savory, allspice, coriander, salt, pepper, and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8-inch to 1/4-inch thick).
- Grill patties for 5 to 7 minutes on each side, or until cooked through.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 408 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This really didn’t taste like Gyros meat and it was lacking in flavor. That is about all I have to say about it. I will not be using it again.
This is a great way to enjoy lamb burger. I paired it with ground elk and used thyme in place of savory (my store doesn’t carry savory). Very good, smells great when mixed up, while cooking and on the plate! We ate the burgers as patties without the bun. Terrific!
These burgers satisfied my taste for Gyros that’s pretty hard to find in Greenville, SC. What they serve here is the frozen kind you can find in supermarkets, not the Kronos meat cut from that huge rotating spit that I am accustomed to in Chicago. The spices are perfect! Instead of a toasted piece of bread I used 5 finely crushed Saltine crackers. I will absolutely make this again.
Wonderful flavor! Thank you for the recipe
This is a keeper. Thanks for sharing. We used the prepared tzatziki from Trader Joe’s. Mixing everything awhile before grilling did help to meld the flavors. I made my breadless version in a different shape to tell them apart on the grill and it worked well without the breadcrumbs too.
I could not find ground lamb, so I used all ground beef although I am sure the lamb would have been better. I felt like the seasoning could have been better. I topped it with Tzatziki Sauce.
Had to use all ground beef but it was wonderful. Did small burgers on the grill—served in homemade pita’s with cucumber yogurt sauce?. Loved by kids and parents!
I doubled -up on the spices. One pound each of lamb and beef. One cup of bread crumbs. Two jalapenos stems removed, finely diced,including seeds and ribs.
I doubled -up on the spices. One pound each of lamb and beef. One cup of bread crumbs. Two jalapenos stems removed, finely diced,including seeds and ribs.
I I didn’t make the burgers because I wanted to make traditional gyros and needed a recipe for the meat. I left out the ground beef and replaced it with more ground lamb. I shaped the meat like a short meatloaf and sliced it about 1/8 thick and it turned out well. Good flavor.
these were so nice the spice combination went really well and complimented each other would make again
I did not have lamb or savory, but even in the absence of those things, I feel like the balance of spices was a little off. Too much allspice IMO. didn’t really remind me of gyro meat much at all. It is a decent start, but I think it will take a decent amount of tweaking to get the flavor profile right. It was just okay. With the fresh pitas I made (also from this site), chopped pickles and tomato, and tzaziki, it was decent. But I simply didn’t have the same happy flavor explosion that I get with a gyro.
Instead of putting the seasonings on the burger, I mixed up the seasonings first and then added the garlic and onion. Next, I added bread crumbs and 1/4 cup feta cheese and added it to the mixture. In another bowl, I mixed the hamburger and lamb first and then combined it with the bread crumb/seasoning mixture. After the burgers were grilled, they were topped with a dollop of low-fat greek yogurt. followed by chopped grape tomatoes and a few slices of cucumber on top to give it more of a gyro feel. It was awesome!
I did not use lamb since I don’t like it, used 1 lb extra lean ground beef. My whole family loved this, served with tzatiki sauce, Greek salad and roasted potatoes. #Allrecipesallstarscanada #Cleaneats
This is a fantastic recipe. Even my picky 8 year old loved them. I replaced savory with oregano, and 3/4 cup of bread crumbs. Everything else was per recipe. Made a tzatziki sauce that really set these off. This one goes into the rotation for sure. Next time will make one thin large patty, cut it into thin slices, and throw it all into a pita! Thanks for the delicious recipe.
Really good flavor.
We loved it! Faster and tastier than we thought it would be. He used his hands to blend the diced onion, beef, and lamb, while I measured the spices. We didn’t have bread on hand, so we used egg as a binder. Doubled the recipe so we would have leftovers. Used 5 mini loaf containers (alum foil) at 350 for 35 minutes. Next time, we’ll try the mini loaves at 300 for 45 minutes. Had some green peas simmered in avocado oil, onion, and garlic on the side. I added a dollop of hummus on the side of the plate. (Didn’t have taziki sauce available.) The meal went great with a dark read wine blend. Turned an ordinary Wednesday night into a celebration.
We loved this burger a lot. My kids and hubby devoured theirs (hubby had seconds ,as did I). If you aren’t a fan of lamb ,ground lamb might not be for you.
I rarely give 5 stars for a recipe on here with no changes at all. These were so delicious! I made them exactly as written. For the T-sauce I was lazy. I know most sauces have cucumber and dill or mint in them. I simply mixed enough lemon juice with some Greek yogurt until it was a loose paste consistency and then added salt/pepper to taste and a couple teaspoons of pre minced garlic. My family was so bummed there wasn’t more.
So easy and tastes great. Don’t leave out the lamb. It is worth finding at the store (not always easy). Mixture freezes well too.
This is not your traditional Greek gyro but reminds me of a Lebanese dish at a restaurant I used to work at. It contained the same ingredients but was made like a “pizza”. The seasonings and meat were placed inside of a pita and then baked with a touch of olive oil on top. After removing from the oven, it was sliced into wedges just like a pizza. Everything else was served on the side.