I love gyros and sometimes I make these fake gyros for dinner. But I have to plan ahead enough to have pita bread and my planning ahead has really fallen by the wayside when I’m just cooking for one or two most of the time. I saw these Greek Turkey Burgers in my latest issue of Cooking Light and had to try them. I have made them twice now, halving their recipe to make just two burgers. The mayonnaise in the original recipe made the mixture way too moist to easily form patties. So the second time I made them I left out the mayonnaise and they were much easier to form and still tasted great.
The other change I made was to double the sauce. It was so simple but so good I wanted way more than the recipe called for. It’s very simple: just kalamata olives, yogurt, lemon juice and pepper. Even the first time I made them, with the mayonnaise in the meat, I wanted more sauce. The leftover patty made a great lunch the next day, too. I just wrapped the uncooked patty in a wax paper and made more sauce at lunch.
The second time I made these I added some grilled artichokes and a simple salad with more arugula, olive oil, lemon juice, salt and pepper. The artichokes were quartered and tossed with a bit of olive oil, grilled about 20 minutes in a basket and then salted.
I gave my youngest a subscription to Cooking Light (affiliate link on Amazon) for Christmas. It’s been great fun being able to tell each other which recipes we’ve tried and how we liked them. She wants me to try these Glazed Chicken Thighs with Couscous and Green Beans next! And she’s added these Greek Turkey Burgers to her menu for next week.0