Mediterranean Turkey Burger Gyros


Greek and Mediterranean-inspired dishes are a pleasant addition to your everyday meal plans. The meat in this very quick and easy dish is absolutely delicious and succulent… sure to please, every time!


Serves: Four








For the turkey patties:

  • 1 lb ground turkey
  • 2 eggs, lightly beaten
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped spinach
  • 1/4 cup chopped roasted red pepper
  • 1 clove garlic, minced
  • 2 tbsp fresh dill, chopped
  • 1 tsp dried oregano, crumbled
  • 1/2 tsp each salt and pepper
  • 1/4 cup crumbled feta cheese

To Complete Your Delectable Gyro:

4 flatbread-style pitas, toasted
Sliced cucumbers
Baby spinach leaves
Cherry tomatoes
Kalamata (Greek) olives
Yogurt Sauce (see recipe below)

For The Yogurt Sauce:

1 cup plain Greek-style yogurt*
2 cloves garlic, minced
2 tbsp fresh dill, chopped
Salt and pepper

Combine all the Yogurt Sauce ingredients in a small serving bowl, then cover and place in the refrigerator until ready to serve.


  1. In a large mixing bowl beat 2 eggs and then combine the turkey and breadcrumbs. Mix until mostly incorporated, then add the remaining patty ingredients and gently mix until thoroughly combined. Shape the mixture into eight equal-sized oblong patties, each about 3/4″ thick.
  2. Pan-fry the patties over medium-high heat in a large non-stick skillet, cooking for about 7-10 minutes and turning over only once halfway through the cooking time.
  3. To serve, place two patties on each of the toasted pitas, and allow your guests to top each one off as they please with the sliced cucumbers, baby spinach leaves, cherry tomatoes, pitted Kalamata olives and Yogurt Sauce.

* Note: If you can’t find Greek-style yogurt, you can make your own. Spoon 1 1/2 cups of good-quality plain yogurt in a cheesecloth-lined strainer and set over a large bowl. Let stand for 2-3 hours, at which point you should have approximately 1 cup of thickened yogurt. (You can also make a really lovely yogurt “cheese” using this method, by allowing the yogurt to strain overnight, until it’s almost as thick as a soft cream cheese.)

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