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

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.