The original recipe for these burgers called for lamb or beef, but I decided to substitute ground chicken to decrease the fat.
—JUDY PUSKAS WALLACEBURG, ON
PREP: 25 MIN. + CHILLING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
SAUCE
1/3 cup fat-free plain Greek yogurt
1/4 cup chopped peeled cucumber
1/4 cup crumbled reduced-fat feta cheese
1 1/2 teaspoons snipped fresh dill
1 1/2 teaspoons lemon juice
1 small garlic clove, minced
BURGERS
1 medium onion, finely chopped
1/4 cup dry bread crumbs
1 tablespoon dried oregano
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken
4 hamburger buns, split
4 lettuce leaves
4 tomato slices
1. In a small bowl, mix the sauce ingredients; refrigerate until serving.
2. In a large bowl, combine the first seven burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. Serve on buns with lettuce, tomato and sauce.
PER SERVING 350 cal., 12 g fat (4 g sat. fat), 78 mg chol., 732 mg sodium, 35 g carb., 3 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.