Ingredients:

1 lb. ground lamb

1 tsp sweet paprika

1⁄4 tsp salt

4 tsp fresh mint leaves, minced

Pinch saffron

6 oz. plain, nonfat Greek yogurt

1 tsp fresh oregano, minced

1 medium tomato, diced

2 oz. low-fat feta

1 tsp olive oil

8 whole-wheat mini pitas

Directions:

1. Heat a grill or grill pan over medium high. Meanwhile, in a medium bowl, combine lamb, paprika, salt, and 2 teaspoons mint. Divide into four equal portions and form into patties. Set aside.

2. In a small bowl, combine saffron with 1 teaspoon hot water and let sit for 2–3 minutes. Break up the saffron threads with your fingers and mix with the water. Add the yogurt and oregano and mix to combine. Set aside.

3. In another small bowl, combine the tomato, feta, olive oil, and remaining 2 teaspoons mint; set aside.

4. Grill the burgers for 3 minutes per side (for medium) or until desired doneness. Add the pitas to the grill and heat for 1 minute per side to soften. Top four of the pitas with a burger, a tablespoon of the saffron yogurt sauce, and a heaping spoonful of the tomato salad. Finish off with remaining pitas and serve immediately with additional sauce on the side if desired.

Bon Appetit!