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 tzatziki sauce and your toppings of choice. In addition to being low FODMAP, these Gyro Burgers are gluten-free and lactose-free if needed.
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 100's and 90's over the last few weeks with hardly any relief.
Refreshing, summer-friendly recipes like dinner salads, summer side salads, and these 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 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 to taste more burger-like. If you would like a burger with more traditional flavors, try my Juicy Turkey Burgers.
- 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
First, I prepare the toppings for the gyro burgers, starting with my Easy 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.
- 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.
I typically eat my 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 that gluten-free doesn't always equal low FODMAP. Check the product labels for high FODMAP ingredients.
If you can't find a suitable 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/serving according to Monash University's Low FODMAP Diet App).
To assemble these low fodmap gyro burgers, I spread the top bun with 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 Homemade Ketchup or my popular Dairy-Free Homemade Ranch Dressing
- Air Fryer Red Potatoes - also great with ketchup, or ranch for that matter!
- Low FODMAP Coleslaw - not sure if gyros and coleslaw really go together, but why not?
- Instant Pot Potato Salad - ditto
- Broccoli Salad with Bacon - double ditto
Cooling and perfect for a smokin' hot summer's day, these Greek-inspired low FODMAP Gyro Burgers should be on everyone's summer menu! Gluten-free and lactose-free (if needed).
GYRO BURGER PATTIES:
- ½ pound ground beef
- ½ pound ground pork
- 1 tablespoon coconut aminos (or tamari)
- 1 tablespoon garlic-infused olive oil
- 1 tablespoon lemon juice, freshly-squeezed
- 1 tablespoon dried chives
- 1 teaspoon dried oregano (Mediterranean)
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of all-spice (optional)
GYRO BURGER TOPPINGS:
- ½ batch of my Easy Tzatziki
- Green leaf lettuce (or lettuce of your choice)
- Common tomato, sliced
- English cucumber, sliced
GYRO BURGER BUNS:
- Low FODMAP gluten-free hamburger buns or a bun alternative (see notes)
- If you haven’t already done so, prepare a half batch of my Easy Tzatziki recipe (or a full batch if using it for other things, like a veggie dip). Cover and refrigerate until ready to use. Prepare additional toppings as described above.
- Preheat barbecue (I use a natural gas grill) or grill pan on medium heat.
- Add burger ingredients to a large bowl. ground beef, ground pork, coconut aminos or tamari, garlic-infused olive oil, lemon juice, chives, oregano, thyme, salt, pepper and all-spice (if using). Mix with your hands until combined.
- Separate the meat mixture into four, quarter-pound portions. Then, flatten with your hands to form patties about ¾ inches thick and place on a large plate.
- Grill burgers about 4 minutes per side or until the internal temperature reaches 160° F on an instant read thermometer or iGrill thermometer.
- Remove from heat to a fresh plate or platter and allow to rest for a few minutes before serving.
- Serve on low FODMAP gluten-free hamburger buns or bun alternative (see options below). Top with tzatziki, lettuce, cucumber, and tomato and serve with your favorite sides, like my low FODMAP Air Fryer French Fries with Homemade Ketchup or Air Fryer Red Potatoes.
- Low FODMAP Bun alternatives:
- Lettuce (try green leaf, iceburg, or butter lettuce)
- Common tomato slices
- Eggplant (up to 1 cup/serving)
- If you're using low FODMAP, gluten-free hamburger buns like Udi's, have a bun rack on your barbecue, and would like to slightly toast them, add the buns to the bun rack, cut side down, for the last minute of cooking. Keep an eye on them as they can start to burn fairly quickly.
- The photos in this post reflect a double batch of this recipe (8 patties for 8 servings). Sometimes I don’t have anything else to use the ½ pounds of beef and pork with, so I easily double the recipe using the tools in the recipe card above.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Barbecue / Grill
- Cuisine: Greek
Keywords: low fodmap gyro burgers, low fodmap greek burgers, gyro burgers, greek burgers, summer recipes, barbecue recipes, burger recipes, grill recipes