Ingredients

• 3 plum tomatoes
• ½ hothouse cucumber
• 2 cloves garlic
• 1 tablespoon fresh dill
• ½ lemon, for juice
• ½ cup crumbled feta cheese
• ¼ cup whole milk plain Greek yogurt
• ¼ cup sour cream
• 1 ½ teaspoons complete seasoning, divided
• 1 lb ground lamb
• ½ teaspoon pepper
• 4 Deli whole wheat pita pockets

Steps

1. Preheat grill pan (or grill) on medium-high. Slice tomatoes and cucumber thinly (about 1 cup each); chop garlic and dill finely. Juice lemon half (1 tablespoon); place juice in small bowl.
2. Stir into lemon juice: garlic, dill, feta, yogurt, sour cream, and ¼ teaspoon seasoning until blended.
3. Combine lamb, pepper, and remaining 1 ¼ teaspoons seasoning; form into 4 wide, ¼-inch-thick patties (wash hands). Place burgers in pan (or on grill); cook 2–3 minutes on each side until grill-marked and 160°F.
4. Place burgers inside pitas; add feta sauce, cucumbers, and tomatoes. Serve.

Ingredients

• ½ hothouse cucumber
• 2 plum tomatoes
• 1 bag Italian salad blend (9–10 oz)
• 8 oz Deli homestyle red potato salad
• ¼ cup crumbled feta cheese
• ¼ cup Greek vinaigrette

Steps

1. Cut cucumber lengthwise into quarters, then cut into 2-inch-long pieces (or cut in thick slices). Cut each tomato into 6 wedges. Divide salad blend among serving plates.
2. Top each with ¼ cup potato salad. Arrange cucumbers and tomatoes around potato salad. Top with 1 tablespoon each cheese and dressing. Serve.