Cyprus Gyro Burger Recipe - Allrecipes.com
Cyprus Gyro Burger Recipe
  • READY IN ABOUT hrs

Cyprus Gyro Burger

Recipe by  

"This dish is a delicious crucible of American, Greek, and Turkish cuisine. My entire family and friends love it so much, it makes a regular appearance at all of our cookouts. It's spicy, it's zesty, it's pure deliciousness. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 burgers Change Servings
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  • PREP

    1 hr
  • COOK

    10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Place the grated cucumber on a heavy-duty paper towel or clean kitchen towel. Top with another towel, and pat dry; set aside. Scoop the yogurt into a large square of fine cheesecloth, twist the ends to close, and squeeze to remove excess moisture.
  2. Transfer the strained yogurt to a bowl, and stir in 2 1/2 teaspoons of lemon juice. Gradually add 1 tablespoon olive oil, whisking constantly, until fully incorporated. Mix in the garlic, dill, and drained cucumbers; cover and refrigerate.
  3. Combine the red onion, 1 teaspoon lemon juice, and sumac. Cover and refrigerate.
  4. Place the ground beef in a bowl and add the minced onion, red pepper flakes, coriander, cumin, Urfa biber, and butter. Mix gently with your hands until all of the ingredients are well distributed.
  5. Place bell pepper in blender and blend until it is mostly pureed. Pour off any excess liquid, and add the bell pepper and kosher salt to the meat; mix well. Divide the meat into 4 equal portions and form into patties slightly larger than the buns, as the patties will shrink a bit.
  6. Preheat an outdoor grill for high heat, and lightly oil the grate.
  7. Brush the patties with 2 tablespoons olive oil and grill on high and direct heat about 5 minutes per side or until done to your liking. Place each burger on a bun; top the burgers with cucumber and yogurt tzatziki and the lemon-soaked red onion and sumac mixture.
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Footnotes

  • Cook's Notes
  • Ground sumac and Urfa biber, a dried Turkish pepper, are available in Middle Eastern markets or online.
  • You can also substitute Greek yogurt for the strained yogurt.
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Reviews More Reviews

Aug 14, 2011

I use all recipes for all my recipes and I have never written a review. That's how good these are. I shaped these into logs and used a whole wheat low carb wrap along with the sauce and some tomatoes and onions. Could not find Urfa biber so used a little less than the called for amount of chili powder. My husband said that he could eat these every night for the rest of the summer. Awesome!

 
Jul 27, 2011

Very Tastey! I did make a few changes. Used sour cream instead of yogurt and did not have the spices of sumac or coriander so did without and they were still great. Served with tomatoe slices on them. My Husband ate two because they were so good. Will make again for sure!

 

9 Ratings

Jun 24, 2012

i m not shure what is the common between burger and gyro, but anyway,the recipe has its originality.The red bell pepper doesnt enrich significantly the taste of the burger especially after 1 1/4 teaspoons red pepper flakes and stay uncooked inside the patties.Maybe if you grilled it well ,minced and then mixed with the ground beef will be better .About the yogurt sauce ,or the tzatziki,or the milk salad,or the Snowwhite salad as is known in different parts of the world.Better strained it inside the refrigerator,let just hang over a container for like 6 hours. The point is,the cucumber has 92% water, no matter what you do ,cannot be dry,always will release water in the mixture,especially in the fridge.So have the strained yogurt already cold,cool and mince the cucumber and mixed it immediately.You can add walnuts,they go very well with that salad which is best tasting in that particular moment,when is really fresh.It doesnt pays to substitute the yogurt with different dairy products,it will be poor imitation , seen it too many times.Also if dont strain the yogurt but watered it ,keep everything else,just pinch of salt,makes great cold soup.Now you can grate the cucumber,otherwise MINCED,please.

 
May 06, 2012

Really great burgers. I used about 1½ cups of Greek yogurt and skipped the straining step. The urfa biber was wonderful; it has a smoky, almost chocolatey flavor. I didn't need a whole red onion; next time I'll just eyeball how much I think I’ll need for four burgers. I will make these again!

 
Aug 15, 2012

Very good! I mixed with lamb and it was delish between pita bread(try pita recipe on this site). Thank you!

 

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Nutrition

  • Calories
  • 574 kcal
  • 29%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 31.6 g
  • 63%
  • Sodium
  • 910 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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