Gyro flavored pork burgers topped with marinated cucumbers & yogurt dill sauce, served with sauteed zucchini
Course: Main Course
Keyword: Burgers, Greek, Gyro, Pork
Servings: 4
Ingredients
Yogurt Dill Sauce
2/3cupplain Greek yogurtnot fat free
1/3cupsour cream
1/4cupchopped dillor 2 teaspoon of dill paste - see notes section for further info
1 1/2teaspoonwhite wine vinegar
1teaspoonfresh lemon juice
3/4teaspoonkosher salt
1/2teaspoonblack pepper
Marinated Cucumbers
1large unpeeled cucumbersliced 1/4 inch thick
1/4teaspooncrushed red pepper
1clovefinely minced garlic
1/4teaspoongenerous kosher salt
Pork Gyro Burgers
1 1/2poundground pork
2teaspoonsdried oregano
1teaspoondried thyme
3/4teaspoonsalt
3/4teaspoonblack pepper
3clovesfinely minced garlic
2tablespoonsolive oil
4pitaswarmed (optional)
sliced red onion for servingoptional
Zucchini with Basil & Feta
1clovefinely minced garlic
2tablespoonsolive oil
1poundzucchini chopped into large dicequarter the zucchini lengthwise and then cut each quarter into 1/2 inch pieces
1large tomato or 2 plum tomatoescored, seeded and diced
1green onionthinly slice
2tablespoonchopped fresh basil
1/2cupfeta cheese
fresh lime1/2 lime
saltto taste
black pepperto 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.