Gyro-Style Burgers

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Ground Beef, 80/20
• 2 teaspoons Dried Oregano
• ½ teaspoons Marjoram
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 teaspoons Kosher Salt
• 1 teaspoon Ground Black Pepper
• 2 Cucumbers, Divided
• 16 ounces, fluid Plain Greek Yogurt
• 2 teaspoons Kosher Salt
• 2 cloves Garlic, Minced
• 1 teaspoon Olive Oil
• 6 leaves Mint, Minced
• 4 Canola Oil For Brushing
• ½ Pita Bread Rounds
• 4 ounces, weight Red Onion, Finely Diced
• 1 Feta Cheese, Crumbled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Grate one cucumber, squeeze out its liquid in a clean towel, then stir it into the Greek yogurt with the minced garlic, minced mint, olive oil and one teaspoon of the kosher salt. Refrigerate until serving.

2. Dice the second cucumber and toss it with the finely diced red onion and the remaining teaspoon of kosher salt. Set aside.

3. In a bowl, combine the ground beef with the dried oregano, marjoram, garlic powder, onion powder, ground black pepper and the remaining kosher salt. Mix gently, then shape into four patties and press a shallow dip into the center of each.

4. Heat a large skillet over medium-high heat and brush it lightly with canola oil. Cook the patties 3 to 4 minutes per side until an instant-read thermometer reads 160°F (71°C) in the center.

5. While the patties cook, brush the pita rounds with a little canola oil and warm them in a second pan for about 30 seconds per side.

6. Spread a generous amount of the yogurt sauce on each warm pita, add a patty, then top with the cucumber and onion mixture and crumbled feta.