Reviewed: Oct. 6, 2008

This is just like the gyros that I get at fairs. I made a double batch and pressed 1/2 into patties and the other half into meatballs, which I will freeze and use later...maybe for a greek salad. For the patties, I topped it w/"yogurt sauce" (I was out of yogurt but FF sourcream worked just as well), veggies, and feta. Will definetly make it again.

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QuinnH

Cooking Level: Intermediate

Home Town: Lindsey, Ohio, USA

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Reviewed: Oct. 1, 2008

Absolutely delicious with Yia Yia's Tzatziki Sauce and feta on pita bread. I doubled the recipe and couldn't find dried savory anywhere but it's great without. My roommate and I devoured them!

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Joann

Cooking Level: Beginning

Home Town: Waterville, Maine, USA

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Reviewed: Sep. 29, 2008

OMG! *both* of my kids said this is the best meal i've ever made "since they were born", and even the pint-sized guest gave it exuberant thumbs up. kids had them on warmed pitas w/ lettuce, tomato, black olives and sauce from "sean's falafel & cucumber sauce" on this site; i had mine sliced up as a salad topper with the cuke sauce as dressing and my bread on the side. we used all ground turkey and i cooked them on the foreman grill, because i'm counting calories. amazing, delicious, YUM! i'll be making 5# of these for quick from-the-freezer meals. **update** just made a stroganoff version of this, using ground turkey for the meat. cooked the meat & spices up together ahead of time & froze loose, for serving reheated, spooned over egg noodles, stirred in yogurt & lowfat hummus, & topped w/ shredded cucumber. Yum!

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reikifeet

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 23, 2008

These were great! Used all hamburger with seasonings. Lined a pita with lettuce put meat inside topped it with chopped cucumber, tomato and a little onion not to much onion because you don't want it to over power the rest. Used a mayo, sugar, mustard, milk sauce. The cucumber and tomato was what made it YUM!

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JMSJMS

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

I had organic beef stew and lamb shoulder on hand, so decided to grind it to try this recipe. The only change made was in omitting the cumin.(just can't acquire a taste for this spice.) Substituted in it's place, 1/8 tsp of cayenne. Made a small burger to taste while I turned the ground meat and spices into meatballs to freeze. The flavor was marvelous! If anyone plans to make this into meatballs. grind on your fine blade. this makes a tighter meatball. I used the processor to mix the bread, oinions, garlic and seasoning then combined this mixture with the freshly ground meat by hand. 2&1/2 lbs of meat made 21 medium sized meatballs. Thank you chef Kenneth! Always looking for new taste experiences that don't call for obscure ingredients! Vivienne65

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vivienne65

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Reviewed: Aug. 13, 2008

I didn't have coriander or savory so I added 1 tsp. of Greek seasoning and these were AMAZING! I made the garlic feta dip and tzatziki sauce from this site as well to go along with the gyro burgers and served with extra feta, lettuce and tomato. These taste like authentic gyros with the added greek seasoning and have become a new favorite at our house.

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Tammi

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Reviewed: Aug. 4, 2008

Did not taste exaclty like Gyros, but it's MUCH easier and close enough.

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LAURA2379

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Reviewed: Jul. 29, 2008

This was a really good recipe...that reminds me to make it again!

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Blondie

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Happy Valley, Oregon, USA

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Reviewed: Jul. 24, 2008

This was REALLY good! The next time I make this I will not use as lean of turkey (instead of the lamb). It was just a little dry, so it needs a little more fat in there. Other than that, shockingly good!!!

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KAZSIL

Cooking Level: Beginning

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Reviewed: Jul. 23, 2008

These were pretty good, but came out fairly dry. I recommend adding some plain yogurt to the meat mixture for added moisture.

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Emily B

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Jul. 14, 2008

This recipe is a keeper. I made it into a flat square meatloaf, baked it in the oven and sliced it thin. Then put the slices on a pocketless pita with tomato, onion and homemade tzatziki. Don't forget the Greek salad on the side!!

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Jul. 3, 2008

We LOVE gyros, and this recipe is incredibly similar. We make the burgers as stated in the recipe, and serve with tomatos, onions, lettuce, ranch-cucumber salad dressing, as well as feta. Wonderful!

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lovesusa

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Reviewed: Apr. 30, 2008

Very good! I didn't want patties so I cooked the meat in a big pan and added all the spices. Made with "Tzatsiki Sauce I", "Real Hummus" (to dip the extra Pita Bread), and "Gyros Dip" suggested by a reviewer (Mix some plain yougart, light sour cream, fresh mint, garlic salt, chopped cucumber, scallions, and tomato together.) Also, I used the "Tzatziki Sauce I" and "Gyros Dip" to put in "Gyros Burgers" and dip with tomatoes, cucumbers, and carrots. Last but not least, we had extra "Greek Chicken Pasta" leftover so we had some of that too. Yummy. Greek Food Rocks.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 13, 2008

We could not get enough of these burgers...I used all lamb rather than a mix of lamb and beef, and the burgers held together perfectly and were incredibly moist. The star ingredient was the allspice...you could taste it in every bite, but it was still subtle. Served on a huge pita with tzaziki sauce,diced tomatoes, and a lentil/rice salad on the side. We will definitely be making these again, possibly as little appetizer 'sliders' or topping for pizza.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 3, 2008

I really enjoyed this recipe, but I will probably increase the amount of seasonings next time I make it. The flavor was good, just a little weak.

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mlindsey

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Reviewed: Apr. 3, 2008

These were great! Used all ground beef since I couldn't find ground lamb at my market. A nice change from the usual burger. Next time I'll try to make a tzatziki sauce.

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TrinChick

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Reviewed: Mar. 2, 2008

Omitted savory because I didn't have any. Made long skinny thin patties instead of burger patties. Used much less onion and commercial dry bread crumbs. Grilled them and served on grilled naan bread. VERY GOOD!!!

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Feb. 27, 2008

leave out allspice or cut in half

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alice

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Feb. 11, 2008

If i were to rate this on the taste of the meat alone, this may have to be a 3 MAYBE 4... HOWEVER I could not find ground lamb anywhere so i ended up using 1/2 ground beef(sirloin)and 1/2 ground chicken breast so because of that I bumped it up a notch to a 4. I thought the burgers were pretty bland. EVERY spice/seasoning recipe called for went into the ground meat but still did not get much flavor. Dont get me wrong, after the burgers were put together on a greek pita with lettuce, thinly sliced tomato and onion, with a drizzle of Tzatziki sauce, it was great! I will keep my eyes open for ground lamb and will make these again. I will double all the spices next time. These are more like Greek Burgers and nothing like Gyros at all. Overall it was good, potential to be great.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 5, 2008

Oh how i wish i could have found ground lamb to use. I ended up making these with all beef since lamb is not avalible where i live they were diff but in a good way my husband loved them. TIP: make these as flat as you can they shrink and pull up during cooking.

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Virginia

Cooking Level: Expert

Home Town: Mayer, Arizona, USA

Living In: Bagdad, Arizona, USA

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