Mini Greek Burgers

Ingredients

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

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 160F.
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.