Mini Greek Burgers

Take a taste trip to the Mediterranean in 30 minutes! Mini burgers are topped with a creamy yogurt sauce, cucumber and onion. MORE + LESS -

Sauce

3/4

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

teaspoon grated lemon peel

clove garlic, finely chopped

1/4

teaspoon salt

1/4

teaspoon dried dill weed

lb lean (at least 80%) ground beef

1/4

cup Progresso™ plain bread crumbs

tablespoon balsamic vinegar

teaspoons finely grated lemon peel

teaspoons fresh lemon juice

teaspoon dried oregano leaves

teaspoon dried thyme leaves

1/2

teaspoon salt

cloves garlic, finely chopped

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

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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.

If you can't find mini pita breads, purchase regular-size ones and cut into quarters.
Look for mini pitas in the deli or bakery section of your local grocery store.