• Ingredients: 29
  • Serves: 4

Greek burger with arugula, tomatoes, and feta with nonfat plain yogurt, chopped fresh mint, chopped garlic, dijon mustard, honey, peeled, seeded and finely diced cucumber.


  • 4 whole-wheat pitas
  • 1/4 cup skim milk
  • 1 small onion, finely chopped
  • 2 cloves garlic
  • 2 tbsp. chopped fresh mint
  • 4 teaspoon chopped fresh oregano or 1 tsp. dried
  • 1 tbsp. fresh lemon juice
  • 3/4 lb. lean ground lamb
  • 2 tsp. olive oil
  • 3 cups arugula
  • 1 medium tomato, cut into 1/4-inch-thick slices
  • 1 red onion, cut into 1/4-inch-thick slices
  • 1/3 cup crumbled feta



  • Nonstick vegetable oil spray
  • 4 large cracked-wheat hamburger buns, split horizontally
  • 1 1/3 cups thinly sliced Bibb lettuce
  • Mayonnaise


  • Equipment: an ice cream maker
  • Accompaniment: lemon-almond tuiles

Fontina toast and assembly:

  • 2 tbsps. unsalted butter
  • 2 slices brioche, quartered
  • 4 oz. Fontina cheese, grated
  • 1 tbsp. chopped fresh chives


  1. Step 1 Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o’clock to 2 o’clock). Chop half-moons, transfer to a bowl and sprinkle with milk.

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  2. Step 2 Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor.

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  3. Step 3 Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties.

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  4. Step 4 Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot.

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  5. Step 5 Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl.

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  6. Step 6 Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing.

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  7. Step 7 Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.