Ingredients
1
medium peeled or unpeeled cucumber
1/2
cup plain Greek yogurt (from 6-oz container)
2
tablespoons chopped onion
2
teaspoons chopped fresh mint
1
lb lean ground chicken
1
cup chopped fresh spinach
1/4
cup chopped pitted kalamata olives
1
tablespoon cornstarch
1
tablespoon chopped fresh oregano leaves
2
cloves garlic, chopped
1/4
teaspoon salt
1/4
teaspoon pepper
2
whole-grain pita breads (6 inch), cut in half to form pockets
1/2
cup chopped fresh tomato
Preparation
Set oven control to broil. Chop enough cucumber to equal 1/2 cup; place in small bowl (slice 8 slices from remaining cucumber for sandwiches; set aside). Stir in remaining sauce ingredients; refrigerate until ready to use.
In large bowl, mix chicken, spinach, olives, cornstarch, oregano, garlic, salt and pepper. Shape into 4 oval patties, each about 1/2 inch thick. On broiler pan, place patties. Broil with tops about 5 inches from heat 10 to 12 minutes, turning once, until thermometer inserted in center of burgers reads at least 165°F.
Place burgers in pita pocket halves. To serve, top each burger with tomato, cucumber slices and about 3 tablespoons sauce.
