Quick and Easy Gyros

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Here is a very yummy quick dinner idea and also an excellent way to stretch a pound of hamburger. I’ve been having requests from the family for burgers lately but our Beef CSA only had 2 pounds of ground beef this month and regular hamburgers would use all of that.

To satisfy our hamburger desire, I was leaning toward tacos but knew I wanted to use my Bucket of Sourdough Bread and make flat bread. Thinking on that, I thought I’d try making Gyros. I’ve only had Gyros a few times and have never made them.  A quick search resulted in this recipe for Beef Gyros which led me to this recipe for Meatloaf Gyros. My end result was a combination of the two.

Keeping No Knead Sourdough on hand gives me an excellent start on this recipe. I mix up the recipe as instructed in the free handout, then keep it in a bowl in the fridge. I use whole wheat instead of einkorn. Once the dough is made, it takes just a few minutes to form and cook the flat bread using these directions but not taking the time for the 30 minute rise.

Ground Beef Gyros

1 pound ground beef
1 eggs
2 cloves garlic (minced) (or 1/4 tsp garlic powder)
1 tablespoon oregano
1/2 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour

Combine all ingredients and form into four patties*. Cook over medium heat 5 minutes on each side until cooked through. Remove from heat, cut patties into thin slices.

To Serve

Slice up a cucumber and shred some lettuce add a chopped tomato (if you have it, I didn’t). Put a few slices of meat on your flat bread and top with veggies then drizzle Yogurt/Cucumber dressing over the top.

We liked this so much that Lulu has already asked me to make it again. This went together very quickly (I love keeping a bucket of sourdough on hand) and is a perfect dinner to make after working all day.

*Need 6 patties? Use 2 eggs and 1/2 cup flour. I also increase the oregano and mint by a pinch plus add an extra dash or two of salt.

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.



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  2. Christina

    >I wish I would have seen this last night. I had the exact same predicament. Wanted to make pitas with my bucket of sourdough, and only had hamburger on hand for meat. This would have been perfect!! Note to self: get some cucumbers. 😉

  3. Millie


    These turned out so good that my teens ask for them. It is always nice to find something the kids love 🙂 I think it would be okay without the cukes especially since their season is over (at least here in WY). I'm going to try it next time with radish sprouts on top. They wouldn't be authentic but I think the taste would be good.

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