It’s Greek to Me! (Pork Gyro Burgers)

Burgers that boast all the delicious flavors of gyros, topped with yogurt dill sauce and marinated cucumbers.

Gryo Burgers – Its a Thing!

I just couldn’t resist a little play on words with my “It’s Greek to Me, Pork Gyro Burgers” title. I’m a big fan of gyros, and Greek flavors in general. This creative approach to the classic gyro did not disappoint. They are delicious topped with Yogurt Dill Sauce & Marinated Cucumbers.

These burgers are meant to be tucked into Pita bread, which would be perfect for holding the toppings as well. We enjoyed them without bread to keep the carbs down but both either works great.

Side Dish with Mediterranean Flair

Sauteed Zucchini with Basil & Feta is a go-to side dish which embraces the Mediterranean flavors pair up well with these burgers. This veggie combination would be a great complement to chicken, seafood or beef as well.

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.

Thanks for adding a Star Rating (IN RECIPE) To Let Others Know What You Thought!

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

Gyro flavored pork burgers topped with marinated cucumbers & yogurt dill sauce, served with sauteed zucchini

No ratings yet

Print Pin Rate

Course: Main Course

Keyword: Burgers, Greek, Gyro, Pork

Servings: 4

Ingredients

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

Instructions

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.

Notes

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.