10 ounce ground sirloin
5 ounces lean ground lamb
1/3 cup dry breadcrumbs
1/3 cup grated red onion
4 teaspoons chopped fresh mint
4 teaspoons chopped fresh thyme
3/8 teaspoon salt, divided
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 large egg, lightly beaten
Cooking spray
1/2 cup plain fat-free Greek yogurt
2 ounces reduced-fat feta, crumbled
2 tablespoons fresh lemon juice, divided
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
4 cups baby arugula leaves
1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber

10 ounce ground sirloin 5 ounces lean ground lamb 1/3 cup dry breadcrumbs 1/3 cup grated red onion 4 teaspoons chopped fresh mint 4 teaspoons chopped fresh thyme 3/8 teaspoon salt, divided 1/4 teaspoon ground allspice 1/4 teaspoon crushed red pepper 3 garlic cloves, minced 1 large egg, lightly beaten 1/2 cup plain fat-free Greek yogurt 2 ounces reduced-fat feta, crumbled 2 tablespoons fresh lemon juice, divided 1 tablespoon extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 4 cup s baby arugula leaves 1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber

1. Preheat oven to 450°.
2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt, allspice, and next 3 ingredients (through egg). Press meat mixture into 8 muffin cups coated with cooking spray. Bake at 450° for 7 minutes. Turn broiler to high; broil 3 minutes.
3. Combine yogurt, feta, 1 tablespoon juice, 1 teaspoon mint, and 1 teaspoon thyme in a mini food processor; pulse 10 times to combine.
4. Combine 1 tablespoon juice, oil, 1/8 teaspoon salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.