Greek Chicken Burgers

Ingredients

1/2 cup fat-free plain yogurt
1/4 cup chopped peeled cucumber
1/4 cup crumbled reduced-fat feta cheese
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons lemon juice
1 small garlic clove, minced

BURGERS:
1 medium onion, finely chopped
1/4 cup pureed cauliflower
1 tablespoon dried oregano
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken
Baby Spinach leaves
8 tomato slices

Directions

Stir in the yogurt, cucumber, feta cheese, dill, lemon juice and garlic; set aside.

In a small bowl, combine the onion, cauliflower, oregano, lemon juice, garlic, salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers. 
Grill in George Foreman Grill around 10 to 15 minutes or until a meat thermometer reads 165° and juices run clear.

Serve each on plate, first put the raw baby spinach, then a tomato slice, Chicken Burger, 2nd tomato slice and top with 2 tablespoons yogurt sauce. Yield: 4 servings.