Ingredients

4 servings, 2 small burgers each

　　1 1/2 pounds ground chicken or ground lamb

　　1 cup full-fat plain yogurt

　　A handful of fresh flat-leaf parsley, chopped

　　2 garlic cloves, finely chopped

　　1 tablespoon ground cumin (a palmful)

　　1 1/2 teaspoons dried oregano (half a palmful)

　　1 1/2 teaspoons sweet paprika (half a palmful)

　　1 tablespoon grill seasoning (a palmful; such as McCormick’s Montreal Steak Seasoning)

　　Extra-virgin olive oil (EVOO) for drizzling, plus about 3 tablespoons for dressing

　　1 English (seedless) cucumber, diced into bite-size pieces

　　1 red or green bell pepper, cored, seeded, and diced into bite-size pieces

　　4 celery ribs with leafy greens intact, chopped

　　1/2 large red onion, chopped

　　2 vine-ripe tomatoes, seeded and diced

　　1/2 pound feta, crumbled

　　1/2 cup pitted kalamata olives, coarsely chopped

　　6 peperoncini (pickled hot, light green peppers), chopped

　　Juice of 2 lemons

　　Several drops of hot sauce, such as Tabasco

　　Coarse salt

　　Pita bread, warmed and cut in half

　　

Step 1

Preheat a grill pan, large nonstick skillet, or outdoor grill to medium-high heat.

　　

Step 2

In a large bowl combine the ground meat with the yogurt, parsley, garlic, spices, and seasonings. Form 8 thin 3-inch patties. Drizzle the patties with EVOO and cook for 3 minutes on each side in 2 batches. Hold the cooked patties on a plate under foil.

　　

Step 3

In a large, shallow serving bowl combine the cucumber, bell pepper, celery, red onion, tomatoes, feta, olives, and peperoncini. Dress the salad with lemon juice, hot sauce, and salt. Toss, add about 3 tablespoons EVOO, and toss again. Taste to adjust seasonings. Top the salad with the patties and serve with pita bread.

　　Rachael Ray's 30-Minute Get Real Meals