These BEST EVER gyro burgers are a household favorite. Made from ground lamb and authentic spices, these can be dressed up with Greek favorites like feta and kalamata olives, but they pack such a punch of zesty flavor on their own, that you can eat them any way you please.
Let me tell you about my family’s favorite burger. I’ve been making these for years because they are juicy, flavorful and a burger that the whole family loves- no ketchup needed.
The ingredient list is simple but produces a surprisingly flavor-packed burger thanks to the additions of fresh lemon juice and finely chopped red onion, along with the Greek spices.
These burgers are great to make ahead of time. You can prep the during the day or even the night before. Just wrap tightly with plastic wrap and pull them out when you are ready to cook them. You could also prep ahead of time and freeze, switching them to the fridge 24 hours ahead of time to defrost.
The only note worth mentioning is that when using ground lamb, you want to be mindful to not overwork the meat. Simply mix the ingredients together gently and they’ll be good to go.
Grilling these works great, but so does pan-frying them over medium heat in a little avocado oil for about 3-4 minutes per side, until cooked through.
These totally hit the spot every time. Enjoy these burgers on a pita, on a bed of zoodles, over salad greens, or as part of a pasta salad. Any way you choose is sure to be delicious!
These gyro burgers are a household favorite. Made from ground lamb and authentic spices, these can be dressed up with Greek favorites like feta and kalamata olives, but they pack such a punch of zesty flavor on their own, that you can eat them any way you please.
- 1 lb. ground lamb
- 1/4 cup minced red onion
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. black pepper
- 1 1/2 tsp. cumin
- 1/4 tsp. nutmeg
- 1 tsp. dried oregano
- 2 tsp. fresh lemon juice
- Add all ingredients to a large bowl. Using your hands, mix until well-combined, being careful not to overwork the meat.
- Form into 4 patties that fit the size of the pita bread you are using.
- Pan fry over medium heat, about 5 minutes per side, until cooked through.
- Serve on pita bread with cucumbers slices, tomato and tzatziki.
Do you ever use more exotic meats, like lamb or bison, at home?
Why or why not?