← All recipes

🥗 Gyros Toastie Burger with Tzatziki and Dill Cucumber Salad

730 kcal · 30 min · 4 servings

Ingredients

• Cucumbers 2 pcs.
• Salt 1 tbsp.
• Parsley, fresh 15 g
• Quark 40% fat in total 250 g
• Onions, red 2 pcs.
• Pepper, black ground pinch
• Pork schnitzel from the top round 600 g
• Gyro spice 1 tsp.
• Wheat flour, Type 405 3 tbsp.
• Oil 2 tbsp.
• Dill, fresh 30 g
• Yogurt, plain 150 g
• Vinegar 1 tbsp.
• Sugar pinch
• Multigrain toast bread 8 slices

Instructions

1. 1. Rinse the cucumbers under running water.
2. 2. Peel 1 ½ cucumbers into lengthwise strips.
3. 3. Finely chop or shred the peeled cucumbers into a bowl.
4. 4. Mix the cucumber slices with 2 teaspoons of salt.
5. 5. Preheat the oven to 180 degrees Celsius fan-assisted.
6. 6. Wash the parsley and shake it dry.
7. 7. Pluck the parsley leaves from the stems.
8. 8. Chop the parsley leaves finely.
9. 9. Grate the remaining half cucumber coarsely.
10. 10. Place the grated cucumber into a separate bowl.
11. 11. Mix the grated cucumber with the quark.
12. 12. Halve the onions and peel them.
13. 13. Dice one of the onions into small cubes.
14. 14. Slice the other onion into thin rings.
15. 15. Add the chopped parsley to the quark mixture.
16. 16. Season the quark mixture with salt and pepper.
17. 17. Rinse the schnitzels under running water.
18. 18. Pat the schnitzels dry with a kitchen towel.
19. 19. Pound the schnitzels with a meat mallet until they are about 0.5 cm thick.
20. 20. Cut the flattened schnitzels in half down the middle.
21. 21. Season the schnitzel pieces all over with salt.
22. 22. Season the schnitzel pieces with gyro spice.
23. 23. Place 3 tablespoons of flour onto a plate.
24. 24. Dust the schnitzels evenly with the flour.
25. 25. Heat 2 tablespoons of oil in a frying pan over high heat.
26. 26. Fry the schnitzels in the pan for about 3 minutes until golden brown.
27. 27. Let the fried schnitzels drain on kitchen paper.
28. 28. Rinse the dill under running water.
29. 29. Shake the dill dry.
30. 30. Remove the coarse dill stems.
31. 31. Finely chop the dill.
32. 32. Squeeze the salted cucumbers well with your hands.
33. 33. Pour off the released cucumber water.
34. 34. Stir yogurt, onion cubes, and dill into the cucumbers.
35. 35. Season the salad with 1 tablespoon of vinegar, sugar, and pepper.
36. 36. Lightly brush the toast buns with oil.
37. 37. Toast the buns on a baking rack in the oven for about 6 minutes.
38. 38. Slice the toasties open.
39. 39. Spread tzatziki on the inside of the toasties.
40. 40. Top the toasties with the schnitzels.
41. 41. Add the onion rings if desired.
42. 42. Fold the toasties together.
43. 43. Plate the toasties.
44. 44. Serve the toasties with the cucumber salad.

Nutrition per serving

• kcal: 730
• Protein: 43 g · Fett/Fat: 42 g · Carbs: 45 g