Instructions: Gently mix first 5 ingredients in medium bowl. Sprinkle with salt and pepper; mix again. Form mixture into four 2-inch-diameter 1/2-inch-thick patties.

Stir yogurt and cumin in medium bowl to blend. Set aside.

Prepare barbecue (medium-high heat). Grill patties to desired doneness, about 5 minutes per side for medium.

Wrap pitas in foil; grill until heated through. Unwrap pitas; transfer to 2 plates. Fill each pita half with 1 patty. Serve, passing cumin-yogurt separately.

This recipe yields 2 servings;

can be doubled.

Comments: Serve with bowls of diced tomato, sliced romaine lettuce, and purchased eggplant salad to spoon atop burgers in pitas. Finish with fresh apricots, grapes, and cookies.

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