RECIPES: Recipe Details

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This is my version of the classic Greek Gyro Sandwich. It is easily made at home but as delicious as you got freshly prepared on the Greek Isles.


1 cup plain yogurt
2 tablespoons + 1 tsp lemon juice
1 tsp lemon zest
1 ½ tsp salt
2 tablespoons + 1 tsp fresh oregano, chopped
4 cloves garlic, minced
1/4 cup oil packed sun dried tomatoes, drained and chopped
1 1/2 lbs ground beef
1/2 lbs ground lamb
1/3 cup Sutter Home Zinfandel wine
1 Tbsp fresh rosemary, chopped
1/2 tsp black pepper
6 ounces feta cheese
6 large Rosemary sandwich rolls
1 seedless cucumber, peeled and sliced
1 small red onion, thinly sliced


Prepare charcoal grill with a lid or preheat gas grill to medium high heat.
In a medium bowl stir together yogurt, 1 tsp lemon juice, lemon zest, ½ tsp salt, 1 tsp oregano, 1 clove minced garlic and sun-dried tomatoes. Set aside in refrigerator.
In a large bowl mix together ground beef, ground lamb and Sutter Home Zinfandel. Add 2 Tbsp lemon juice,1 tsp salt, 2 Tbsp fresh oregano, 3 cloves minced garlic, rosemary and black pepper. Combine well. Divide meat into 12 equal parts and form into patties. Divide Feta evenly into 6 portions. Place feta between 2 patties of meat and press edges together to seal well. Continue until 6 feta stuffed patties are formed.
Place burgers on a hot grill and cook approximately 3-5 minutes per side for medium. Slice rolls and toast open sides on grill.
To assemble burger, place patty on bottom bun, spread with sun-dried tomato tzatziki sauce, top with sliced cucumber and onion slices. Crown with top bun and serve.