Servings: 4 servings

1 pound lean ground beef 1 pound lean ground beef
½ cup plain low-fat yogurt ½ cup plain low-fat yogurt
⅓ cup chopped cucumber ⅓ cup chopped cucumber
2 tsp. Pepper-Herb Mix divided 2 tsp. Pepper-Herb Mix divided
¼ tsp. salt ¼ tsp. salt
2 pita pocket breads, halved and warmed 2 pita pocket breads, halved and warmed
1 medium tomato, cut into 8 thin slices 1 medium tomato, cut into 8 thin slices

Combine yogurt, cucumber, ½ tsp. herb mix and salt in a small bowl; reserve. Shape ground beef into four ½-inch thick patties. Sprinkle remaining 1 ½ tsp herb mix over both sides of patties. Meanwhile, heat large nonstick skillet over medium heat 5 minutes. Place patties in skillet and cook 6 to 8 minutes, turning once. Season with salt, if desired. To serve, place a burger in each pita half; add 2 tomato slices and yogurt sauce as desired.
Pepper-Herb mix
2 Tbsp dried basil leaves
1 Tbsp each lemon-pepper and onion powder
1 ½ tsp rubbed sage
Combine all ingredients. Store, covered in airtight container. Shake before using to blend. Yield: about ⅓ cup.