Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Sara Quessenberry

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Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a saucepan. Cover with cold water. Simmer until tender, 12 to 15 minutes. Drain, run under cold water, and cut into ½-inch pieces.

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  • In a bowl, whisk the mustard, lemon juice, oil, dill, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the potatoes and toss.

  • Shape the beef into 16 patties and season with ½ teaspoon salt and ¼ teaspoon pepper.

  • Cook the patties in a large skillet over medium-high heat, 2 minutes per side for medium.

  • In a bowl, combine the cucumber and yogurt. Fill the pitas with the patties and cucumber sauce. Serve with the potato salad.

Nutrition Facts

529 calories; fat 23g; saturated fat 7g; cholesterol 74mg; sodium 629mg; protein 31g; carbohydrates 48g; sugars 2g; fiber 3g; iron 5mg; calcium 70mg.
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