Ingredients
1/4
cup finely chopped onion
1/4
cup snipped fresh parsley or 1/2 teaspoon dried dill
2
cloves garlic, minced
1/4
teaspoon salt
1
pound 90% lean ground beef
1/3
cup Yoplait® plain fat-free yogurt
1
tablespoon stone-ground mustard or Dijon-style mustard
1
tablespoon snipped fresh dill or 1 teaspoon dried dill
1
teaspoon balsamic vinegar
1/4
cup chopped seeded cucumber
Cucumber slices, tomato slices, red onion slices, and/or fresh spinach leaves (optional)
Preparation
Preheat broiler. In a large bowl, combine the chopped onion, the parsley, garlic, and salt. Add beef; mix well. Shape into four 3/4-inch-thick patties.
Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 14 minutes or until done (160°F),* turning once halfway through broiling.
(To grill, place burgers on the rack of a charcoal grill directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until done [160°F],* turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place burgers on grill rack over heat. Cover and grill as above.)
Meanwhile, for sauce: In a small bowl, combine yogurt, mustard, dill, and balsamic vinegar. Stir in chopped cucumber. Spoon sauce over burgers. If desired, serve with cucumber slices, tomato slices, red onion slices, and/or spinach leaves.
*Note: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
