From Our Food and Drink Archives

Gyros Burgers with Oven-Roasted Lemon Potatoes



2 to 3 large plum tomatoes
½ small English cucumber
¼ cup (60 mL) minced sweet onion
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) salt
Pepper to taste



3 lb (1.5 kg) white or yellow-fleshed (not baking) potatoes
⅓ cup (80 mL) olive oil
Juice of 1 large lemon
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
1 cup (250 mL) chicken broth
2 tbsp (30 mL) chopped parsley



1 egg
2 tbsp (30 mL) chopped parsley
2 tbsp (30 mL) lemon juice
1 large clove garlic, minced
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano
1 tsp (5 mL) salt
½ tsp (2 mL) pepper
1 cup (250 mL) fresh bread crumbs
½ cup (125 mL) minced sweet onion
1½ lb (750 g) lean ground lamb or pork or a mixture of both
2 tbsp (30 mL) butter, divided
2 tbsp (30 mL) olive oil, divided
6 pitas, preferably Greek style
1 to 2 containers (250 mL each) tzatziki


  1. For relish, seed and dice tomatoes and cucumber. Toss with onion in a large bowl. Whisk together oil, vinegar, oregano, salt and pepper. Pour over tomato mixture and stir well. Let sit at room temperature, stirring occasionally, for at least 30 minutes to meld flavours. (Or cover and refrigerate for up to 1 day; stir before serving.)
  2. Adjust oven rack to upper middle position, then preheat oven to 400°F (200°C).
  3. For potatoes, peel potatoes and cut in chunky pieces. Spread out in a single layer in a 13- x 9-inch (3 L) baking dish. Add olive oil, lemon juice, garlic, oregano, salt and pepper. Toss well. Pour chicken broth over top. Bake, uncovered and stirring occasionally, for about 1 hour, until tender. For golden brown tops, broil for an additional 5 minutes, stirring 2 or 3 times. Keep warm. Sprinkle with parsley just before serving.
  4. For burgers, mix together egg, parsley, lemon juice, garlic, cumin, oregano, salt and pepper. Stir in bread crumbs and onion. Crumble meat over top. Using hands, knead until uniformly mixed. Form mixture into 12 oblong patties about ¾ inch (2 cm) thick. Cover and refrigerate until ready to fry, or up to 1 day.
  5. Heat half of the butter and oil in a large skillet over medium heat. Fry burgers in batches, adding more butter and oil as needed, for 16 to 20 minutes, flipping once, until crusty.
  6. Warm pitas in oven or toaster oven. Put 2 burgers on each pita. Top with a spoonful each of the relish and tzatziki. Fold pitas over. Serve with potatoes, passing remaining relish and tzatziki.
Makes 6 servings