1/2 cup low-fat Greek yogurt
1/4 cup grated cucumber
2 cloves garlic, finely chopped
salt and pepper
3/4 cup pitted Kalamata olives
2 tsp. chopped oregano
2 tbsp. olive oil
1 1/2 lbs lean ground beef or turkey
1 1/2 tbsp. canola oil
1/3 cup reduced-fat crumbled feta cheese
4 hamburger buns, split, toasted
1/2 beefsteak tomato, chopped
sliced feta cheese

In small bowl, mix yogurt, cucumber and garlic. Season with salt, and pepper. Refrigerate for 30 minutes.

In a blender, puree olives, oregano, and olive oil until smooth. Reserve. Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger. Make deep depression in center with thumb. Season with salt and pepper.

In skillet, heat canola oil over high heat. Add burgers, cook until golden brown. 3-5 minutes. Flip burgers over, cook another 5-8 minutes. Top with cheese during last minute of cook time. Place burgers on buns.

Top with yogurt sauce, olive paste, tomato and sliced feta.

Submitted by: Sherry Monfils