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Gyro Burgers (Easy!)

These easy gyro burgers are a quick way to have authentic tasting gyros at home. Made of ground lamb or ground beef (or a mixture of both), and topped with a delicious Tzatziki sauce.

overhead view of open face gyro burgers on bun with tomato lettuce and tzatziki sauce

These are great on burger buns but I also love them on homemade pitas. Since I love to bake, I recommend whipping up a batch of pocketless pita, which I love!

Given the difficulty in making traditional gyro meat, I thought this burger was a very good substitute since it can be prepared in a much shorter period of time. We love burgers, and this puts a different spin on the typical patties.


  • This is a pretty easy process 🙂
  • Add all ingredients for the gyro burgers to a large mixing bowl.
gryo burgers meat mixture with spices and onions
  • Mix the ingredients with your hands or a large spoon
  • Shape into 4 patties (if using 1 pound meat total) and grill (either on outside grill or inside on stovetop)
  • Allowing the unformed meat mixture to sit overnight will improve the flavor and works well if you are looking for a make-ahead meal. (But you don’t have to make ahead)!
  • Temperature and duration of cooking will depend on power of your grill or stovetop
  • Top with tzatziki, onion, tomato, and lettuce, and serve on pita or burger buns.
Gyro burger on grill.

Topping with Tzatziki

I have used store bought (actually from the farmer’s market) tzatziki sauce in the past, but you can easily make your own if you choose to, and so I’ve included a recipe for it. 

Traditional tzatziki typically contains plain Greek yogurt, diced cucumber, garlic, onion, salt, pepper and spices that can include rosemary, oregano, or dill. I’ve also seen lemon juice as an ingredient. Make it as simple or complex as you want. (Hint: I don’t measure the ingredients, which makes it even easier!). Taste and go!

Gryo burger with bite taken out

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📖 Recipe

overhead view of open face gyro burgers on bun with tomato lettuce and tzatziki sauce

Easy Gyro Burgers

These easy gyro burgers are the best and make a quick dinner! Made with ground lamb or beef (or a combination of both), add a few commonly found spices, and just add tzatziki!
5 from 1 vote
Author: Marie
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Meal
Cuisine Greek
Servings 4
Calories 465 kcal


For the Burgers:

  • 1 pound (453.59 g) ground lamb or beef (or mixture of the two)
  • 1 tbsp (1 tbsp) dried oregano
  • 2 teaspoons (2 teaspoons) dried rosemary crushed
  • 3 cloves (3 cloves) fresh garlic finely minced
  • 1 medium (1 medium) onion finely chopped
  • 1/2 teaspoons (0.5 teaspoons) salt table salt (iodized)
  • 1/4 teaspoon (1/4 teaspoon) black pepper

For the Tzatziki Sauce:

  • 1 cup (200 g) Greek yogurt , plain, 16 ounces
  • 1/2 medium (1/2 medium) cucumber finely minced
  • 3 small (3 small ) garlic cloves minced
  • 1 teaspoon (1 teaspoon ) dried dill
  • 1/2 teaspoon (1/2 teaspoon ) lemon juice
  • 1/4 teaspoon (1/4 teaspoon ) salt

To serve

  • 4 (4) hamburger rolls
  • onion, lettuce, tomato optional (for topping/serving)


For the Burgers:

  • Combine all ingredients (may allow mixture to sit overnight in the refrigerator to improve flavor).
  • Preheat gas grill to medium high.
  • While the grill is heating up, remove meat mixture from refrigerator if prepared ahead, and form into 4 patties.
  • Grill patties about 4 minutes per side for or until the internal temperature is 145 degrees.
  • Top with lettuce, tomato, onion, and tzatziki sauce and serve on a hamburger roll.

Alternative Cooking Method (Oven)

  • Form into small meatballs about 2 to 3 tablespoons of meat in each ball.
  • Broil in oven for about 10 to 12 minutes.
  • Serve in a pita or on a salad with cucumber, lettuce, tomato and tzatziki sauce.

For the Sauce:

  • Wrap the diced cucumber in a clean white cloth and squeeze out any excess water.
  • Combine all ingredients and mix well.
  • Refrigerate until cold.
  • Keeps in the refrigerator for about 1 week.


Recipe can be doubled.
Nutrition was calculated using lean ground lamb. 
To Test for Doneness:
To see if the burgers are done cooking, press lightly on the top of the patty and observe the color of the juices (red = undercooked; clear = cooked; no liquid = may be overdone). 


Calories: 465kcalCarbohydrates: 29gProtein: 30gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 85mgSodium: 757mgPotassium: 242mgFiber: 2gSugar: 6gVitamin A: 60IUVitamin C: 5mgCalcium: 172mgIron: 4mg
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Post updated in April 2020 with easier Tzatziki recipe and new photos.


  1. Wow, another of my favorites! Will have to try your recipe for Greek Gyro burgers, too. I do Italian meatball burgers and Swedish Meatball burgers, also. I find the extras freeze better than ball-shapes, since they can be wrapped more tightly in plastic wrap and foil, plus fit so well on a Kaiser, water, hamburger, or brioche bun/roll, also—though I don’t serve the Swedish ones as sandwiches. I like roasting peppers & onions for the meatball burgers and reheat those in marinara. Mmmm!!!

    1. Can hardly wait until our native tomatoes are ready, which will be another couple of weeks or so, yet! It’s a short season in the north, so we’re craving them most of the year here, and gorge on them for the short period we have them! Acidity be da**ned!

  2. I love gyros! These looks just delicious. I can’t wait to try them out.
    We do a lot of grilling in this house so it’s always good to add to the collection of recipes.

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