Gyro Burger Pitas

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So remember when I posted the Tzatziki recipe and promised a lamb gyro recipe sometime in the near future? Well, today’s your day: Gyro Burger Pitas. 

One of my favorite ways to eat lamb is in a gyro, so I wanted to replicate those flavors. However, I don’t have a spit, nor do I really need a large chunk of seasoned lamb from which to slice sandwich shavings. I also wanted to make my gyro a little lighter, so I worked on a recipe for a gyro burger.

Ingredient Notes

  • Lamb – I will be the first to admit that I rarely cook with lamb. I’ve always kind of been under the impression that it’s difficult to cook and expensive. I’ve discovered that not only is it really distinct and delicious, but that it’s really not any more expensive than similar cuts of beef or pork.

    Lean ground lamb is available, particularly at high-end groceries, and if you can’t find that, you can always ask a butcher to grind a pound of either the leg or the loin, or use your food processor to grind it up at home.
  • Pitas – Feel free to use store-bought pitas, or make your own. I used our Flatbread recipe, only instead of making one large loaf, I made 4 smaller, pita-sized circles and it worked beautifully. If you do that, however, cover the flatbread with a clean cloth when you pull them out of the oven and allow them to cool completely. This way, they’ll remain soft and pliable and won’t crack when you try and fold them over.
  • Tzatziki – This yummy Greek yogurt sauce can be whipped up in a flash using this Tzatziki recipe. Homemade will always taste best, but if you’re short on time you should be able to find prepared tzatziki in the grocery store near the hummus and other dips.

How To Make Gyro Burger Pitas

  1. All you do is take some of my favorite seasonings–garlic, coarse-grain mustard, red wine vinegar, rosemary, oregano, Kosher salt, freshly ground black pepper, and onion flakes and gently incorporate them with your hands into 1 lb. of ground lamb.

  1. Shape the meat into 4-6 patties. You can make circular patties, but I find oblong patties work a little better when you fold the pita bread over the meat.

  1. Grill over medium-high heat for about 5 minutes per side. Remove from heat and allow to stand for 5 minutes.
  2. Place the grilled lamb on the pita bread, add some thinly sliced onions and tomatoes (my tomatoes are missing…they were beyond gross). Spread with a generous layer of Tzatziki.
  3. Fold like a taco. If you’re assembling all the gyros ahead of time (or just for convenience), wrap the folded gyros in aluminum foil. That way, you can avoid embarrassing Tzatziki-related drama and you can also pretend you’re eating something from a street vendor (or a mall food court, whatever) but knowing that you were cool enough to make the food yourself.

Frequently Asked Questions

  • Can these be made ahead of time? The burger patties are best grilled fresh, but you could prep your tzatziki, cook your pitas, slice your veggies, and even mix up your lamb mixture up to a day ahead of time. Then just grill and assemble.

Serving Suggestions

If you’re looking for side dishes, these gyro burger pitas really don’t need much. A simple veggie tray with hummus would be great. If you love those Greek flavors, you could try this delicious Greek Pasta Salad or a simple side salad using the Greek Salad Dressing & Marinade from that salad.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!

Gyro Burger Pitas from Our Best Bites

Gyro Burger Pitas

A light, tasty twist on a classic lamb gyro.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings4 gyros


  • 1 pound lean ground lamb if this is hard to find, ask a butcher to grind 1 pound of lamb leg or loin
  • 4 cloves garlic minced
  • 1 1/2 teaspoons dry onion
  • 1 tablespoons Dijon or coarse grain mustard
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dry oregano
  • 1 teaspoon rosemary dry or fresh and chopped
  • Tzatziki
  • whole wheat pitas or 6" rounds of flatbread see this recipe to make your own; just make 4-6 circles instead of 1
  • Fresh tomato and thin onion slices


  • Gently combine lamb, garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately. For easy serving and clean-up, wrap in aluminum foil.
Author: Our Best Bites
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I heard lamb dries out easily and will be making these in a skillet (winter in the Midwest). Did anyone experience the dryness when cooking or have tips on that? Also, we don’t eat lamb but all love gyros – do these taste “gamey”? One person mentioned mixing with ground pork is a traditional way to make gyro burgers. Thoughts?

  2. Since it is no longer grilling season, can the burgers be made in the oven or skillet? What do you recommend? Thanks!!

  3. These were delicious. The flavors were perfect– tasted just like a gyro. I agree about making the patties oblong– it fits better in the pita that way. It never occurred to me to make a gyro with ground lamb (instead of sliced) so I love the idea!

  4. I don’t have onion flakes, but I do have onion powder. Also, I am trying ground chicken, as that’s what I’ve got in the freezer!

  5. your tzatxiki recipe is really nice !! i’m amazed that u know the “right” one because even some greek housewives don’t know how to make it right 😀
    but for the “gyro burger pita” i want to make it clear that we have
    1) “burger pita” which is what u describe here, with the burgers, but ususally we make them from half lamb-half pork meat, we don’t use to make them 100%lamb.
    and we have
    2) “gyro pita”, which is with chopped/sliced meat (pork, chicken or veal). pita is some spacial type of wrapper for sandwiches
    In both the sandwiches we put sliced tomatoes, some parsley, onion rings and fried potatoes in them. we add some salt-pepper-oregano before we wrap the sandwich and that it!

    i really loved to read how much everyone loved your greek recipe. <3

  6. I was also told they could not grind it for me (beef only) I took it home and put it in my food processor worked like a charm!

  7. I have searched all the grocery stores around me (Lehi, UT) with no luck. Even asked those that carry lamb to grind it for me, but they said they couldn’t because of cross contamination. Any specific location in Utah I can find it? Thanks…

    1. That’s so weird! I’ve found it just at Walmart here in Louisiana. If all else fails, you can always just use beef. 🙂

  8. We had this last night and they were very good! I did use beef instead of lamb; I don’t even know if I can get ground lamb here; I’ve never seen it (I live in an isolated place overseas). Anyway, I made my own tzatziki and flatbread to go with and everything was SO GOOD!! We had grilled veggie skewers with it.

  9. I just finished eating my first gyro burger and I am in love. As I was eating it I was planning on eating it again in the near future. My husband wants me to make them next week for his parents. Thank you for such an amazing recipe! (I did cheat and buy the pita, but it was awesome pita).

  10. Ahh now you need to add french fries into the gyro. That is how I had them in greece.

  11. We love gyros and I have been awaiting this post to impress my husband and use my free greek yogurt coupons before they expire.

  12. Wait… isn't anyone else curious about "tzatziki related drama"??? There HAS to be a funny story there somewhere! Thanks for all the yummy recipes ladies… it's like you are a part of our family now!

  13. I just had gyros yesterday and today (leftover) from a restaurant. My favorite food! Thanks for the recipe. I am going to make this!

  14. Love this recipe. Lamb is delish! Many folks think they don't like lamb and don't know there is a difference between wool sheep and the hair sheep now gaining in popularity. "Hair" sheep don't need sheared-they shed-and as a result don't impart the lanolin from their coat to the flavor of their meat. Long story short-if you don't think you like lamb check out your local farmer's market, and see if someone offers ground lamb from hair sheep.

    1. Can’t find lamb here in a small town in the midwest but am going to try ground pork. Can hardly wait to try it!

  15. These sound delish and I love lamb… it's been in our family diet since before I was born! I will talk to MomChops and see if I can talk her into making these with me here soon! We have a good supply of lamb locally so it should not be a problem!

    Thanks for the recipe girls!

  16. just discovered your site not too long ago and I'm loving your recipes!

    I've never had lamb but, this looks soooooo good. I may have to try it 🙂