Mini Greek Burgers
3/4 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 teaspoon grated lemon peel
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1 lb lean (at least 80%) ground beef
1/4 cup Progresso® 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
1/2 teaspoon salt
3 cloves garlic, finely chopped
Ingredients (Breads and Toppings)
16 mini (2 1/2-inch) pita breads (from one 7-oz bag)
1/2 medium cucumber, cut into very thin slices
1/4 small red onion, cut into bite-size strips
1.In small bowl, mix sauce ingredients. Cover; refrigerate until ready to use.
2.In large bowl, mix burger ingredients until well mixed. Shape beef mixture into 16 patties, about 1/4 inch thick.
3.Place 8 patties in 12-inch nonstick skillet; cook over medium-low heat about 3 minutes. Turn patties; cook 2 to 4 minutes longer or until meat thermometer inserted in center of patties reads 160°F. Remove patties from skillet; cover to keep warm. Repeat with remaining patties.