Pita Burgers

There are more ways to make burgers than you can imagine, but this is one twist that everyone at the table will request time and time again. Pita burgers give you all the herby, savory satisfaction of a gyro—without the need to hunt down a rotisserie spit or a specialty butcher. They’re made with seasoned ground beef, a soft pita pocket and a cool, creamy cucumber yogurt topping that ties the whole thing together.

I’ve been riffing on Mediterranean flavors in my Chicago kitchen for years, and this one has officially earned a permanent spot in the rotation. In her recipe, Taste of Home reader Dorothy Wiedeman of Eaton, Colorado, adds oregano, basil, rosemary and garlic to the beef before it hits the grill, so every bite is packed with flavor before the toppings even enter the picture. Serve these at your next backyard barbecue and watch them disappear faster than you can say “tzatziki.”

Ingredients for Pita Burgers

• Onion: Chopped onion brings savory depth and adds moisture so the patties don’t dry out on the grill. Most types of onion work here, but sweet onions are a solid choice.
• Garlic: Freshly minced garlic brings a sharpness that dried herbs alone can’t achieve. Mince it as finely as you can so it distributes evenly throughout the meat mixture.
• Seasonings: Mediterranean herbs, including oregano, basil and rosemary, add flavor to the patties, while salt ties it all together. Crush the rosemary between your fingers before adding it to release the oils and avoid any tough, spiky surprises in your finished burgers.
• Ground beef: Going lean keeps the patties from getting too greasy inside the pita pocket. The best ground beef for burgers should have enough fat to provide flavor and juiciness, but not so much that the whole thing falls apart.
• Lettuce: Cool lettuce adds crunch that contrasts perfectly with the warm, herbed beef. Shred it finely so it nestles nicely into the pita.
• Cucumber: Seeding the cucumber first keeps the topping from getting watery. It brings a fresh, mild crunch that plays off the creamy yogurt beautifully.
• Plain yogurt: Yogurt is your tzatziki stand-in, and it works like a dream. It’s tangy and cool against the warm, spiced beef. Use full-fat Greek yogurt if you prefer a richer, thicker topping.
• Toasted sesame seeds: Toasted sesame seeds add a nutty, slightly rich flavor that you’d miss if they weren’t there. Buy them already toasted, or toast them in a dry skillet for two to three minutes (watch them carefully so they don’t burn).
• Whole pita breads: Pita is the ideal vessel here. It’s sturdy enough to hold everything together, but soft enough to fold and eat without a mess. Look for thicker, pocket-style pita bread at the grocery store, or make pita bread from scratch for the best results.

Directions

Step 1: Season and shape the patties

In a small bowl, combine the onion, garlic, oregano, salt, basil and crushed rosemary. Crumble the ground beef over the seasoning mixture and mix well. Shape the mixture into six equal patties.

Editor’s Tip: Avoid overworking the meat when mixing, as overmixing can lead to dense, tough patties. Mix it until the seasonings are just distributed, then stop.

Step 2: Grill the patties

Grill the patties, covered, over medium heat, or broil them 4 inches from the heat, for five to seven minutes on each side, until a thermometer inserted into the center reads 160°F and the juices run clear.

Editor’s Tip: Resist the urge to press down on the patties while they cook. That squeezes out all the flavorful juices you want to keep inside.

Step 3: Make the topping and serve

Meanwhile, in a small bowl, combine the shredded lettuce, chopped cucumber, yogurt and toasted sesame seeds. Top each warm burger with a generous spoonful of the lettuce mixture, and serve them with pita bread.

Pita Burger Variations

• Toast the pita: Lay the pitas directly on the grill for about one minute per side while the burgers rest. They’ll pick up grill marks and a light char, adding another layer of flavor and protection from going soggy under the topping.
• Try ground lamb: Swap a ground lamb burger for the beef to achieve a more traditional gyro flavor profile. Lamb is slightly richer and gamier, which pairs beautifully with the yogurt and cucumber topping.
• Make a proper tzatziki: Take the yogurt topping one step further by adding a minced garlic clove, a squeeze of lemon juice and a pinch of fresh or dried dill. It takes the sauce from good to unforgettable.
• Add feta: Crumble some feta over the burger before adding the lettuce mixture to add a salty, creamy contrast that fully leans into the Mediterranean vibe.
• Go spicy: Mix a pinch of crushed red pepper flakes or a spoonful of harissa into the yogurt topping for a little heat that cuts through the richness of the beef.

How to Store Pita Burgers

Store the burger patties and the lettuce-yogurt topping separately in airtight containers in the refrigerator. The patties will last for three to four days, and storing the topping separately prevents everything from getting soggy. When you’re ready to eat, assemble the burgers with a new pita.

What’s the best way to heat burger patties?

A skillet over medium heat is the best way to reheat burger patties, giving you a little caramelization on the outside without drying them out. Add a splash of water and cover the pan for the last minute to steam them back to juiciness. The microwave works in a pinch, though the texture won’t be quite as nice.

Can you freeze burger patties?

You can freeze the cooked patties for up to three months. Let them cool completely, then wrap each one individually in storage wrap before placing them in a freezer-safe bag. Thaw the burgers overnight in the refrigerator and reheat them in a covered skillet as described above.

Burger Patties Tips

How else can you cook pita burgers?

The broiler is a great option when grilling isn’t possible, and it browns the outside beautifully. Place the patties on a foil-lined baking sheet and broil them about 4 inches from the heat for five to seven minutes per side. Searing them in a cast-iron skillet on the stovetop over medium-high heat also works well; they’ll develop a nice sear on both sides.

What can you serve with pita burgers?

These pita burgers pair naturally with anything that fits the Mediterranean table. A simple tabbouleh, a Greek pita spread, or a platter of hummus with fresh vegetables are all excellent choices. For something more substantial, roasted potatoes with rosemary or a crisp cucumber and tomato salad round out the meal. If you’re feeding a crowd, consider setting up a little topping bar with olives, roasted red peppers and extra tzatziki so everyone can build their own pita burger.