Labor Day weekend is almost here, which means barbecue season will begin to taper off, especially if cool, fall weather arrives earlier than usual. So, most of us will take advantage of outdoor grilling while we can.
If you love a good grilled hamburger but don’t want to eat a big bun, you might want to try saving a few calories and carbs by using pita bread instead. To change up your burger even more, instead of topping it with pickles and mustard or ketchup, you could try this yogurt, cucumber and sesame seed dressing.
If you serve your burger with a side dish of Bacon-Ranch Potatoes, you’re sure to make even your picky eaters happy.
PITA BURGERS
1 small onion, chopped
1 garlic clove, minced
1 teaspoon chopped fresh dill weed, divided
3/4 teaspoon salt
1 1/2 lean ground beef
2 cups shredded lettuce
1 medium cucumber, seeded and chopped
1 cup (8 ounces) plain Greek yogurt
1 tablespoon sesame seeds, toasted
6 whole pita breads, halved
In a small bowl, combine the onion, garlic, 1/2 teaspoon fresh dill weed and salt. Crumble beef over mixture and mix well and shape into six patties.
Grill for 5-7 minutes on each side or until meat thermometer reads 160 degrees and juices run clear.
Meanwhile, in a small bowl, combine the cucumber, lettuce, remaining 1/2 teaspoon dill weed, yogurt and sesame seeds. Top each burger with yogurt mixture. Place between pita bread halves. Makes 6 servings.
Note: You could broil your instead if preferred.
BACON-RANCH POTATOES
8-10 medium red potatoes, cut into 1-inch cubes
1 (10 3/4-ounce) can condensed cream of mushroom OR cream of chicken soup, undiluted
1 cup milk
1/2 cup dairy sour cream
1 envelope ranch salad dressing mix
1 1/2 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
6 bacon strips, cooked and crumbled
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until almost tender, about 10 minutes. Drain; place in a greased 13-by-9-inch baking dish.
In a large bowl, combine the soup, milk, sour cream, salad dressing mix, 1 cup cheese, salt and pepper. Pour over potatoes. Top with bacon and remaining 1/2 cup cheese.
Bake uncovered at 350 degrees for 25-30 minutes or until potatoes are tender. Makes 8-10 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
