Greek Lamb Burgers with Minted Yogurt Sauce

These burgers can also be made with beef or poultry. If you decide to use chicken, spray the burgers with nonstick cooking spray and cook 12 to 14 minutes, to an internal temperature of 170°F.

PREP: 20 minutes      GRILL: 10 TO 12 minutes

MAKES: 4 burgers

1 ripe plum tomato, chopped

½ cup plain low-fat yogurt

2 tablespoons light mayonnaise

cup loosely packed fresh mint leaves, coarsely chopped

1 teaspoon salt

¼ teaspoon ground black pepper

1¼ pounds ground lamb

¼ cup walnuts, finely chopped (optional)

1 garlic clove, crushed with garlic press

2 teaspoons ground cumin

4 (6-inch) pitas

1 medium Kirby cucumber, sliced

1. Prepare outdoor grill for covered direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. In small bowl, stir tomato, yogurt, mayonnaise, 2 tablespoons mint, ¼ teaspoon salt, and pepper until blended; set sauce aside. Makes about cup.

3. Prepare burgers: In medium bowl, combine lamb, walnuts, if using, garlic, cumin, teaspoon salt, and remaining mint until just blended. Shape lamb mixture into four -inch-thick burgers, handling meat gently for best texture.

4. Place burgers on hot grill rack or pan; cook 10 to 12 minutes for medium or to desired doneness, turning over once. (An instant-read meat thermometer inserted horizontally into center should register 160°F.)

5. To serve, cut off one-third from side of each pita; save for another use. Place burgers in pitas with yogurt sauce and cucumber.

EACH BURGER: About 485 calories, 32g protein, 31g carbohydrate, 25g total fat (10g saturated), 105mg cholesterol, 985mg sodium