Mini Greek Burgers

Ingredients

• ¾ cup plain fat-free yogurt
• 1 teaspoon grated lemon peel
• 1 clove garlic, finely chopped
• ¼ teaspoon salt
• ¼ teaspoon dried dill weed
• 1 lb lean (at least 80%) ground beef
• ¼ cup plain bread crumbs
• 1 tablespoon balsamic vinegar
• 2 teaspoons finely grated lemon peel
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried thyme leaves
• ½ teaspoon salt
• 3 cloves garlic, finely chopped
• 16 mini (2½-inch) pita breads (from 7-oz bag)
• ½ medium cucumber, cut into very thin slices
• ¼ small red onion, cut into bite-size strips

Instructions

1. 1Combine the yogurt, one teaspoon of grated lemon peel, one clove of chopped garlic, a quarter teaspoon of salt, and the dried dill weed in a small bowl. Cover the bowl and refrigerate the sauce until needed.
2. 2Mix the ground beef, bread crumbs, balsamic vinegar, remaining lemon peel, lemon juice, oregano, thyme, half teaspoon of salt, and remaining chopped garlic in a large bowl. Form the mixture into 16 thin patties, each about a quarter inch thick.
3. 3Heat a 12-inch nonstick skillet over medium-low heat. Add eight of the patties and cook for about three minutes.
4. 4Flip the patties and continue cooking for two to four minutes, or until a meat thermometer inserted into the center reaches 160°F. Transfer the cooked burgers to a plate and cover them to keep warm.
5. 5Cook the remaining eight patties in the skillet using the same method.
6. 6Slice the mini pita breads in half horizontally using a serrated knife. Arrange the cooked patties on the bottom halves of the pitas.
7. 7Spoon about two teaspoons of the chilled yogurt sauce over each patty. Add a few cucumber slices and red onion strips, then finish with the top halves of the pita breads and serve right away.

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