It’s Greek to Me! (Pork Gyro Burgers)


I am a big fan of gyros, and Greek flavors in general. This Pork Gyro Burger is a creative approach to the classic gyro and is delicious topped with the Yogurt Dill Sauce and Marinated Cucumbers. We lean toward low carbs at my house, but this would be a great combination tucked into some pita bread as well.  Sauteed Zucchini with Basil and Feta rounds out the Mediterranean flavor palette. If this strikes your fancy, don’t forget to share online or comment on ItsThyme2Cook. You can also subscribe to my blog and receive new recipes as they are published.

This was actually the first time I’ve ever created burgers from ground pork. At first I found the gummy texture of the meat a little strange, but I was pleasantly surprised how nicely they browned. They also have a great pork sausage-type texture once they’re cooked. The Marinated Cucumbers and Yogurt Dill Sauce are easy to whip up and really make they dish come together. I’ve also included the Zucchini recipe which you can pair with these burgers, or you can select whatever side you prefer.

Pork Gyro Burgers with Cucumbers & Yogurt Dill Sauce (+ Zucchini side)

Serving Size: 4 servings


    Yogurt Dill Sauce
  • 2/3 cup plain Greek yogurt (not fat free)
  • 1/3 cup sour cream
  • 1/4 cup chopped dill (or 2 teaspoon of dill paste - see notes section for further info)
  • 1 1/2 teaspoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
    Marinated Cucumbers
  • 1 large unpeeled cucumber, sliced 1/4 inch thick
  • 1/4 teaspoon crushed red pepper
  • 1 clove finely minced garlic
  • 1/4 teaspoon (generous) kosher salt
    Pork Gyro Burgers
  • 1 1/2 pound ground pork
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3 cloves finely minced garlic
  • 2 tablespoons olive oil
  • 4 pitas, warmed (optional)
  • sliced red onion for serving (optional)
    Zucchini with Basil & Feta
  • 1 clove finely minced garlic
  • 2 tablespoons olive oil
  • 1 pound zucchini chopped into large dice (quarter the zucchini lengthwise and then cut each quarter into 1/2 inch pieces)
  • 1 large tomato or 2 plum tomatoes, cored, seeded and diced
  • 1 green onion, thinly slice
  • 2 tablespoon chopped fresh basil
  • 1/2 cup feta cheese
  • fresh lime (1/2 lime)
  • salt, to taste
  • black pepper, to taste


    Yogurt Dill Sauce
  • Stir together all ingredients and serve immediately or refrigerate in air tight container up to 3 days.
    Marinated Cucumbers
  • Place the sliced cucumbers in a medium bowl and toss with the crushed red pepper, garlic and (generous) 1/4 salt. Toss to coat and let stand for 15 minutes.
    Pork Gyro Burgers
  • Combine pork, oregano, thyme, 3/4 teaspoon of salt, black pepper and 3 cloves minced garlic in a large bowl and mix well. Divide into 4 equal pieces and form 1/2 inch thick burgers. Heat the oil in a large cast iron skillet (or heavy pan.) Add burgers and cook over medium, turning once, until golden brown and cooked through, about 8-10 minutes. Note - I covered the burgers for about 2 minutes at the end to ensure they were cooked all the way through.
  • Top with Yogurt Dill sauce and Marinated Cucumbers. Optionally you can put the burgers into warmed pita bread and add sliced red onion, along with sauce and cucumbers.
    Zucchini with Basil and Feta
  • Cook garlic in olive oil in large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook, stirring occasionally, about 3 minutes or until slightly softened. Add tomato and green onion and cook about 3-5 minutes or until tomato begins to soften.
  • Remove from heat; add feta and stir until cheese softens. Squeeze lime half over vegetables and season with salt and pepper, stirring to combine. Top with fresh basil and server immediately.


For the Yogurt Dill sauce, I used a dill paste called Gourmet Garden from the produce section (because the store was out of fresh dill.) This product, which came in a 4 ounce tube, worked great and provides the added advantage of lasting for about 6 weeks in the refrigerator.

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