Mini Greek Burgers

Mini Greek Burgers

Ingredients (Sauce)

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

Ingredients (Burgers)

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.

4.With serrated knife, cut pita breads in half horizontally. Place patties on bottom halves of breads. Top each patty with about 2 teaspoons sauce, several slices of cucumber and strips of onion. Cover with top halves of breads. Serve immediately.