Mini Grilled Gyro Burgers With Tzatziki and Pickled Peperoncini Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
约书亚Bousel是个严肃的老人吃,华体会app入口started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 29, 2018
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A gryo-spiced meat mixture is formed into little patties, grilled, and topped with tzatziki and pickled peperoncini to make one tasty small sandwich. Joshua Bousel

A gyro-spiced beef-and-lamb mixture is formed into little patties, grilled, and topped with tzatziki and pickled pepperoncini for one tasty sandwich.

Why this recipe works:

  • A 50/50 mix of ground beef and lamb strikes a nice balance between the flavor of a burger and a gyro.
  • Adding additional fat or bacon into the meat mixture ensures a juicy patty.
  • Puréeing the meat mixture in a food processor results in a fine texture that's reminiscent of a standard gryo-loaf.
  • Tzatziki adds a cooling touch, while pickled peperoncini add heat and tang.

Recipe Facts

4.5

(2)

Active:30 mins
Total:60 mins
Serves:3 to 4 servings

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For the Tzatziki:

  • 2cupsGreek yogurt

  • 1English cucumber, peeled and grated

  • 2tablespoonsfresh lemon juice from 1 lemon

  • 1tablespoonminced garlic(about 3 medium cloves)

  • 2tablespoonsextra-virgin olive oil

  • 1 1/2teaspoonsfinely minced fresh dill

  • Kosher salt

For the Burgers:

  • 1/2poundfreshly ground lamb, well chilled

  • 1/2poundfreshly ground beef chuck, well chilled

  • 3盎司pork fatback orbacon, diced and well chilled

  • 1teaspoonminced garlic(about 1 medium clove)

  • 2teaspoonskosher salt

  • 1/3cupfinely minced red onion

  • 1/2teaspoondried oregano, preferably Greek

  • 1/2teaspoonfreshly ground black pepper

  • 9slider-sizepotato rolls, split

  • Pickled pepperoncini, for topping

Directions

  1. For the Tzatziki:Mix together yogurt, cucumber, lemon juice, garlic, olive oil, and dill in a medium bowl. Season with salt. Transfer to an airtight container and refrigerate for at least 1 hour before using.

  2. For the Burgers:Place lamb, beef, fatback or bacon, garlic, salt, onion, oregano, and black pepper in a food processor fitted with a steel blade. Process until smooth puree is formed, about 1 minute total, scraping down side of bowl with rubber spatula as necessary. Form meat mixture into 9 equal-sized patties.

  3. Light one chimney full of charcoal.When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.Cleanandoilthe grilling grate. Place buns on grill, cut side down, and grill until lightly toasted. Set aside.

  4. Place gyro patties on grill and cook until well seared on both sides and just cooked through, 2 to 3 minutes per side.

  5. Transfer patties to toasted buns, top with a spoonful of tzatziki and a few slices of peperoncini. Serve immediately.

Special Equipment

Food processor, grill

This Recipe Appears In

Nutrition Facts(per serving)
676 Calories
31g Fat
50g Carbs
50g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 676
% Daily Value*
Total Fat31g 39%
Saturated Fat 9g 45%
Cholesterol99mg 33%
Sodium1705mg 74%
Total Carbohydrate50g 18%
Dietary Fiber 7g 24%
Total Sugars 14g
Protein50g
Vitamin C 60mg 299%
Calcium 330mg 25%
Iron 5mg 26%
Potassium 1340mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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