Chef Lisa

I learned two things when making the Grilled Gyro Burgers: do not oil the grate of our propane grill as it will flare up constantly and I will end up with smoked hubby; and grocery-store brand pitas are not suitable for this recipe. Of the six burgers the recipe made, half of them fell apart and had to be eaten with a fork and knife. However, the finished product was good enough that I’ll make it again, but with better pitas.

Grilled Gyro Burgers

 
16 ounces plain yogurt, divided
1 package dry Ranch-style dressing mix (I used Hidden Valley)
1 cucumber, peeled, seeded, and finely chopped
1 1/2 pounds ground beef
1/4 cup diced onion
6 pita bread rounds
2 cups torn lettuce leaves
1 tomato, seeded and diced

DIRECTIONS

In a medium bowl, combine 8 ounces of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining yogurt and diced cucumber and mix well. Cover and refrigerate. Preheat grill.

Add the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture and mix until just combined. Shape into 6 patties.

Grill the patties on medium heat for 7 minutes each side, turning once.

Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.