MINI GREEK BURGERS

Mini Greek Burgers image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 16

Number Of Ingredients 17

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Ingredients

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

Steps:

In small bowl, mix sauce ingredients. Cover; refrigerate until ready to use.
In large bowl, mix burger ingredients until well mixed. Shape beef mixture into 16 patties, about 1/4 inch thick.
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.
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.

Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Sandwich, Sodium 190 mg, Sugar 1 g, TransFat 0 g

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