Low FODMAP Gyro Burgers (Gluten-Free, Lactose-Free)

Cooling and perfect for a smokin' hot summer's day, these Greek-inspired Low FODMAP Gyro Burgers should be on everyone's summer menu! Combining the big, bold Mediterranean flavors of a Greek gyro with the awesomeness of a burger, these Gyro Burgers are topped with a refreshing, homemade low FODMAP tzatziki sauce and your toppings of choice. In addition to being low FODMAP, these Gyro Burgers are gluten-free and lactose-free if needed.

Jump to:

• Low FODMAP Gyro Burgers: Perfect for Hot Summer Temps
• What is a Gyro?
• Necessary Equipment
• Low FODMAP Gyro Burgers: Ingredients & Success Tips
• What can I eat my low FODMAP Gyro burgers with?
• Low FODMAP Gyro Burgers (Gluten-Free, Lactose-Free)
• Related Recipes

Low FODMAP Gyro Burgers: Perfect for Hot Summer Temps

In British Columbia, we are experiencing the hottest summer on record. Temperatures have been mostly in the 90's and 100's over the last few weeks with hardly any relief.

Refreshing, summer-friendly recipes like dinner salads, summer side salads, and these Low FODMAP Gyro Burgers topped in refreshing tzatziki sauce and cool, crunchy lettuce and cucumber (and tomato, if you're into that sort of thing) have been on regular rotation at our house.

What is a Gyro?

A gyro is a Greek dish containing meat, typically pork or lamb, cooked on a vertical rotisserie, stuffed in a pita, and topped with things like lettuce, tomato, feta cheese, and tzatziki sauce. It's served similarly to traditional shawarma in a pita or wrap, and they're both derived from the Turkish donor kebab which, if you've never had one, is HEAVEN.

I recall seeing photos on Pinterest of gyro burgers and thought it was an interesting way to combine the strengths of the gyro and burger. While lots of recipes call for ground lamb, I use the magical combination of ground pork and beef in my gyro burgers to maximize their juiciness and flavor. I plop those suckers on my brand new, super sexy, Weber Genesis II Natural Gas Grill or grill pan and BAM! Easy, Greek flavor-packed, low FODMAP gyro burger ready to be devoured.

Although it is a burger, this gyro burger tastes more like a gyro than a everyday hamburger. It is seasoned with Mediterranean herbs and spices, which might not work for everyone if you're expecting something that tastes more burger-like. If you would like a burger with more traditional flavors, try my Juicy Low FODMAP Turkey Burgers.

Necessary Equipment

The equipment I use to make these Low FODMAP Gyro Burgers includes:

• Barbecue (I use a natural gas grill) or a grill pan
• Grill spatula
• Chopping knife and board
• Measuring spoons
• Large bowl
• Large plate x 2
• Instant read thermometer or iGrill thermometer

Low FODMAP Gyro Burgers: Ingredients & Success Tips

Toppings

First, I prepare the toppings for the gyro burgers, starting with my Low FODMAP Tzatziki as I want to get those flavors melding. Once made, I cover and refrigerate the tzatziki until the gyro burgers are ready to serve.

Then, I prepare the lettuce, tomato (for my husband and son - not me, of course), and cucumber and set aside.

Low FODMAP Burger Patties

Once my toppings are ready, I preheat my natural gas grill or grill pan on medium heat. Then, I add the following low FODMAP burger patty ingredients to a large bowl:

• Ground beef
• Ground pork
• Coconut aminos or tamari (or soy sauce if you don't need it 100% gluten-free)
• Garlic-infused olive oil
• Lemon juice, freshly-squeezed
• Dried chives
• Dried oregano (Mediterranean)
• Salt and ground black pepper
• Dried thyme
• Pinch of all-spice (optional) - if you like a bit of a play on sweet and savory flavors, all-spice complements traditional savory Greek seasonings of Mediterranean oregano and thyme extremely well. However, don't feel like you need to go buy a whole new tin of spice just for a pinch unless you plan to use it in other things.

I mix the ingredients together with my hands until combined. Then, I separate the patties into four, quarter-pound portions before I form them into patties. I find this easier to keep the patties mostly uniform in size than just grabbing some meat from the bowl and forming it into a patty straightaway. I make the patties about ¾-inches thick and place them on a large plate.

Then, I grill the burgers on each side for about four minutes or until the internal temperature reaches 160°F on an instant read thermometer or iGrill thermometer.

Low FODMAP Burger Buns

I typically eat my low FODMAP gyro burgers on low FODMAP gluten-free hamburger buns like Udi's Gluten-Free Classic Hamburger Buns. Just remember that when it comes to gluten-free bread and buns: gluten-free doesn't always equal low FODMAP. Check the product labels for high FODMAP ingredients.

If you can't find a suitable low FODMAP gluten-free bun, there are bun alternatives such as lettuce (green leaf or butter lettuce work well), tomato slices, and eggplant slices (low FODMAP for up to 1 cup per serving according to Monash University's Low FODMAP Diet App).

Assembly

To assemble these low fodmap gyro burgers, I spread the top bun with low FODMAP tzatziki and add a patty to the bottom bun along with lettuce, cucumber, and tomato. My son actually put his tzatziki on the top of the burger patty and then the lettuce tomato and cucumber beneath the patty, which I wish I would have thought of before taking these photos!

What can I eat my low FODMAP Gyro burgers with?

I recommend serving your low FODMAP gyro burgers with the following low FODMAP sides:

• Air Fryer French Fries dipped in Low FODMAP Ketchup or my popular Low FODMAP Ranch Dressing
• Air Fryer Red Potatoes - also great with ketchup, or ranch for that matter!
• Coleslaw - not sure if gyros and coleslaw really go together, but why not?
• Instant Pot Potato Salad - ditto
• Broccoli Salad with Bacon - double ditto

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