Gyro Burgers

We love the Gyro Burgers ( pronounced “your-row-burgers”).

This may help you safe face some day, but don’t enter a Greek restaurant and ask for a “Gee-Ey-Roe.”

They will cook you one. Because they know what you mean.

It’s pronounced  “YOUR-ROW”

Anyway, we love gyro’s. But we don’t cook a lot of lamb. So with the help of Rachael Ray, we found this recipe and altered it a bit. We love the flavor and grill it up about once a month.

Ingredients

Olive oil

Onion (we like sweet onion or Videalia) minced.

box of frozen spinach or fresh, if available

oregano

1/4 lb of crumbled feta cheese

1 package of ground chicken or turkey (we like chicken better)

1 tbs grill seasoning, we like McCormic’s Chicken

1/3 cucumber, sliced

Sour cream…non needed, but if you have some, work it into your cucumbers for a topping.

handful of Kalamata olives

Buns (we like potato buns, anything works)

Sliced roasted bell peppers. We use jarred bell peppers.

Instructions

In a medium mixing bowl and put in the spinach,  (if it is frozen, defrost it and drain it) onion, garlic and oregano. Add the crumbled feta, chicken and seasoning and mix it up by hand. Pour in a drizzle of olive oil, and keep mixing it.

Heat up your grill and spray some PAM  Grill on the surface, or cover each burger with some olive oil. Drop the grill temp to medium and form burgers. You should make six of them.

Form six burners by hand (olive oil your hands) and toss them on the grill. The heat should be medium by now.  Cook about 7 minutes each side. This is raw chicken, no less than 7 minutes a side should be good on a medium heat. If you have no flare-ups, and you’re worried about under-cooking, you might be able to go with 10 minutes a side.  But only if your heat is low.

For toppings (this is the rest of the ingredients) and you should have done this while the burgers are cooking) slice up the cucumber, olives and red bell pepper. We like mixing the cucumbers in a little sour cream…not much.

When the burgers are done, top with the cucumber mix, olives and red bell peppers.

This is a family regular. We divide the work, so it’s not as much effort as it seams.

And we have leftovers for a couple great lunches!