Ingredients:

1 beaten egg
1/3 cup soft bread crumbs (about 1/2 slice)
3 tablespoons skim milk
1/4 cup finely chopped onion
1/4 cup snipped fresh parsley
1/4 teaspoon salt
1 pound lean ground beef or lamb
2 tablespoons plain low-fat yogurt
2 tablespoons light mayonnaise dressing or salad dressing
2 teaspoons Dijon-style mustard
1/4 teaspoon dried dil weed
1/4 cup chopped seeded cucumber
3 English muffins, split and toasted (optional)

Preparation:

In a large mixing bowl stir together egg, bread crumbs, milk, onion, parsley, and salt. Add meat and mix well. Shape into six 1/2-inch-thick patties.

Place patties on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 5 to 7 minutes more or until an instant-read thermometer inserted in side of patty registers 160°F.

Meanwhile, for sauce, in a small bowl stir together yogurt, mayonnaise, mustard, and dil weed. Stir in cucumber. Spoon sauce over burgers. Serve on English muffin halves, if desired.

Make-Ahead Tip: Prepare burgers but do not broil. Wrap individually in freezer paper or foil; place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw overnight before cooking as above. Prepare sauce; cover and chill up to 24 hours.