Mini Greek Burgers

Ingredients

• 0.8 cup yogurt plain fat free yoplait® (from 2-lb container)
• 1 teaspoon lemon zest grated
• 1 clove garlic finely chopped
• 0.3 teaspoon salt 
• 0.3 teaspoon dill dried
• 1 lb ground beef 80% lean (at least )
• 0.3 cup breadcrumbs plain
• 1 tablespoon balsamic vinegar 
• 2 teaspoons lemon zest finely grated
• 2 teaspoons juice of lemon fresh
• 1 teaspoon oregano dried
• 1 teaspoon thyme leaves dried
• 0.5 teaspoon salt 
• 3 cloves garlic finely chopped
• 16 2-inch wholewheat pita breads mini (2 1/) (from one 7-oz bag)
• 0.5 medium cucumber very thin cut into slices
• 0.3 small onion red cut into bite-size strips

Equipment

• bowl
• frying pan
• kitchen thermometer
• serrated knife

Directions

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.
4. Remove patties from skillet; cover to keep warm. Repeat with remaining patties.
5. With serrated knife, cut pita breads in half horizontally.
6. 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.
7. Serve immediately.