Gyro burgers are a delicious twist on burgers, perfect for company or to celebrate a special event.
Almost five years ago, Dave and I bought Barefoot Gal, a new-to-us boat. The following December, we took it down the west coast of Florida to the Florida Keys.
One of our favorite anchorages on the trip was at Indian Key, just off Everglades City. Part of the Everglades National Park, the area is a birdwatching paradise. After anchoring, we sat on the back deck and just admired the surroundings, trying to identify the various birds.
A special treat for us was a huge colony of American White Pelicans, which winter in Florida but summer in the upper Midwest. Our former house was just on the edge of their flyway and every year we’d see maybe a dozen stopping for a night on our small lake as they head north. At Indian Key, they numbered in the thousands!
Indian Key was our first wilderness anchorage with this boat. I wanted to have a bit of a special dinner to commemorate the occasion, but something that was easy and quick so that I wasn’t spending time in the galley instead of enjoying the anchorage.
Gyro Burgers were the perfect answer. I’d created them on our previous boat when we were cruising the Sea of Cortez and got a hankering for our favorite Greek food. With feta cheese, spices and olives they’re a step up from the typical hamburger or cheeseburger, but all the prep work can be done ahead of time. Ideal for a special day with lots going on!
P.S. These are relatively low carb (8g) if you don’t use a bun — and they still taste great! And there’s a dairy-free option, too.
- 1 pound ground turkey, ground chicken or ground beef
- 1 cup crumbled feta cheese
- ½ cup chopped black olives (kalamata are best)
- 1 teaspoon dried oregano* *or use 1 tablespoon Italian seasoning in place of all three.
- 1 teaspoon dried parsley flakes*
- 1 teaspoon dried basil*
- 1 teaspoon onion powder OR 3 tablespoons very finely chopped onion
- ½ teaspoon garlic powder
- 4 hamburger buns onion buns are a favorite
- tomato slices
- onion slices or slivers
- tzatziki sauce purchased or make your own, below
- 1 cucumber
- 1 cup plain yogurt (traditional) OR sour cream or mayonnaise
- ¼ teaspoon garlic powder
- 1 tablespoon chopped fresh mint you can substitute dill, parley or cilantro or even omit the herbs
- ½ teaspoon lemon juice OR lime juice
- ¼ teaspoon ground pepper
- Up to one day ahead, mix together the ground meat, feta, olives, herbs and spices. Form the mixture into four patties. Refrigerate until time to cook.
- Grill or cook in a skillet as you would for a hamburger, making sure to cook to an internal temperature of 165° F.
- Serve on bun with a tomato slice, onion to taste and a generous smear of tzatziki.
To Make Tzatziki Sauce
- Wash, peel, seed and grate the cucumber.
- Place it in a sieve or on several layers of towel and squeeze dry.
- Mix with other tzatziki ingredients and if possible, refrigerate for at least an hour before using.