Best 7 Avocado Gyro Burgers Recipes

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Calling all avocado and gyro enthusiasts! Get ready to embark on a culinary adventure as we delve into the world of avocado gyro burgers. These delightful creations combine the creamy richness of avocado with the savory flavors of gyro meat, creating a symphony of taste that will tantalize your palate. Whether you're a seasoned home cook or a novice in the kitchen, this article will guide you through the process of crafting the perfect avocado gyro burger, ensuring a delicious and memorable dining experience.

Here are our top 7 tried and tested recipes!

AVOCADO GYRO BURGERS



Avocado Gyro Burgers image

This is the best burger I have ever created. The moist, seasoned burger with Greek-style cucumber sauce makes it seem like you're eating a gyro.-Aki Washington, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 26

TZATZIKI SAUCE:
1/2 cup plain yogurt
1/2 medium cucumber, peeled, seeded and finely chopped
1/2 cup sour cream
1 tablespoon crumbled feta cheese
1-1/2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon red wine vinegar
3 fresh mint leaves, chopped
BUNS:
1/4 cup butter, softened
1 teaspoon dried basil
1 garlic clove, minced
6 hamburger buns, split
BURGERS:
1 medium onion, finely chopped
1/4 cup crumbled feta cheese
6 garlic cloves, minced
1 tablespoon dried marjoram
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 pounds ground lamb
TOPPINGS:
2 medium ripe avocados, peeled and sliced
Lettuce leaves, red onion slices and/or tomato slices, optional

Steps:

  • Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours., Remove yogurt from cheesecloth and discard liquid from bowl. Pat cucumber dry with paper towels. In a small bowl, combine the yogurt, cucumber and remaining sauce ingredients. Cover and chill until serving. , In a small bowl, combine the butter, basil and garlic. Spread over cut sides of bun; set aside., For burgers, in a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into six patties., Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Grill buns, cut sides down, over medium heat for 30-60 seconds or until lightly toasted. Serve burgers on buns with avocado, tzatziki sauce and, if desired, lettuce, onion and tomato.

Nutrition Facts : Calories 675 calories, Fat 45g fat (18g saturated fat), Cholesterol 139mg cholesterol, Sodium 816mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 6g fiber), Protein 34g protein.

GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS



Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds ground lamb
2 teaspoons ground coriander
3 tablespoons finely chopped fresh mint
Kosher salt and freshly ground black pepper
Olive oil, for the skillets
1 large red onion, peeled and sliced into 4 thick slices
8 ounces Greek yogurt
1 clove garlic, minced
Zest of 1/2 lemon
1/4 cup minced cucumber
1 1/2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
4 small soft pitas, toasted if desired
Chopped tomato, for serving
Chopped romaine lettuce, for serving

Steps:

  • Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
  • For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
  • Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
  • For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
  • To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!

GYRO BURGERS



Gyro Burgers image

This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you may enjoy this combination of those two ideas. Adapted from "365 Ways to Cook Hamburger." I borrowed this cookbook from a local library and copied out this tasty recipe. Purists beware - this is not pretending to be an authentic recipe from any particular culture, but is merely influenced by the flavors & style of Greek cuisine. Prep is about 15 minutes plus 2 hours chilling time. Cook time is a guess and varies based on how thik you make each patty - also, even though the original suggested 4 huge patties, you can certainly make smaller ones and just cook them for a little less time. You can broil these if you prefer.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

3/4 lb lean ground lamb
1/2 lb lean ground beef
1 cup fresh breadcrumb
1/2 cup minced onion
1 garlic clove, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
4 plum tomatoes, chopped
1 small onion, slivered
1 small cucumber, seeded & chopped
1/2 head romaine lettuce, shredded
1 cup tzatziki (homemade or purchased)
4 pita pockets

Steps:

  • In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
  • Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
  • Form into 4 patties, cover and chill 2 hours.
  • In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
  • Gradually whisk in the oil until blended well.
  • Add tomatoes, sliced onions, and cucumbers and stir to coat.
  • Cover and let marinate at least 2 hours (no more than 8 hours).
  • When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist).
  • When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly) and place a burger inside.
  • Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce) on the table for guests to add as desired.
  • The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version.

AVOCADO BEEF BURGERS



Avocado Beef Burgers image

Make and share this Avocado Beef Burgers recipe from Food.com.

Provided by Marsha D.

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 large avocado
1 tablespoon green chili pepper, diced
1 egg, slightly beaten
1/4 cup green onion, chopped
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices monterey jack cheese
hamburger bun with sesame seeds
4 -6 teaspoons butter, melted
tomatoes
lettuce (optional)
onion (optional)
mayonnaise

Steps:

  • Take the avocado and slice in half, remove the pit and peel each half.
  • Sprinkle fresh lemon juice over each half of avocados. Slice one half of avocado and set aside.
  • In a medium bowl, take other half of the avocado and mash with a fork.
  • Add chili peppers, egg, onions, minced garlic and salt and pepper. Stir to combine.
  • Add ground beef to the mixture and combine well.
  • Shape into 4 beef patties.
  • Chill in ref. for 10 minutes.
  • Heat a outdoor grill on medium heat or a skillet.
  • Grill or pan fry hamburger patties until no longer pink inside. (10-15 minutes per side ).
  • Add monterey jack cheese and let melt.
  • Butter each hamburger bun and toast on the top shelf of a grill or in the oven on broil.
  • Mayonnaise each hamburger bun and top with hamburger, tomato, slice of avocado, onion (opt) and lettuce (opt).
  • Serve with french fries , or potato chips or one of your favorite snacks.

Nutrition Facts : Calories 500.8, Fat 39.4, SaturatedFat 16.1, Cholesterol 158.6, Sodium 572.4, Carbohydrate 6.5, Fiber 4.3, Sugar 0.9, Protein 31

SMASHED AVOCADO-CHICKEN BURGERS



Smashed Avocado-Chicken Burgers image

These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that's added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.

Provided by Yasmin Fahr

Categories     dinner, weeknight, sandwiches, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to ½ teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)

Steps:

  • In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
  • In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
  • Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
  • Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.

AVOCADO TZATZIKI



Avocado Tzatziki image

A colorful California version of this classic Greek sauce. Use on your favorite pita sandwich, gyro, falafel or as a fresh veggie dip. Also try it as a condiment for spicy Indian food and curries. Make it using yogurt in place of sour cream, or even without the sour cream for a great vegan alternative!

Provided by ambolicious

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 5m

Yield 8

Number Of Ingredients 9

1 large avocado, peeled and pitted
2 cloves garlic, minced
1 lemons, juiced
¼ cup sour cream
½ cup chopped seeded cucumber
½ teaspoon red pepper flakes, or to taste
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
salt and pepper to taste

Steps:

  • In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 78 calories, Carbohydrate 5.5 g, Cholesterol 3.2 mg, Fat 6.8 g, Fiber 3.1 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 7.2 mg, Sugar 0.4 g

CHIPOTLE BURGERS WITH AVOCADO SALSA



Chipotle Burgers with Avocado Salsa image

Turn everyday burgers into something new with a spicy twist! More spiciness? Try adding pepperjack cheese on top of the meat before adding the avocado salsa. Meat can be grilled or browned in skillet.

Provided by betsymica1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 12

1 bunch fresh cilantro, chopped
1 pound ground beef
1 (7 ounce) can chipotle peppers in adobo sauce
1 cup chopped fresh mushrooms
1 tablespoon Worcestershire sauce
1 avocado - peeled, pitted, and diced
1 onion, diced
1 tomato, diced
2 jalapeno peppers, seeded and chopped
1 lime, juiced
salt and ground black pepper to taste
4 onion rolls, split

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
  • Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
  • Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

Nutrition Facts : Calories 503.5 calories, Carbohydrate 42.3 g, Cholesterol 71 mg, Fat 24.6 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 7.5 g, Sodium 593.5 mg, Sugar 7.9 g

Tips:

  • Choose ripe avocados. Ripe avocados are easier to mash and have a creamier texture.
  • Use fresh herbs. Fresh herbs, such as cilantro, parsley, and mint, add a lot of flavor to the burgers.
  • Don't overcook the burgers. The burgers should be cooked through but still juicy. Overcooking will dry them out.
  • Serve the burgers immediately. The burgers are best when served hot off the grill.

Conclusion:

Avocado gyro burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and nutrients, and they are easy to make. Whether you are looking for a new weeknight dinner option or a fun weekend meal, avocado gyro burgers are a great choice.

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