Greek Feta Burger
['6 ounces nonfat plain Greek yogurt', '4 ounces hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)', '1/2 clove garlic, crushed to a paste', '1 teaspoon fresh lemon juice', '1 pound lean ground beef (93 percent or 95 percent lean)', '4 ounces zucchini, finely diced (about 1 cup)', '1/2 cup crumbled reduced-fat feta', '1/3 cup finely diced red onion', '1/2 teaspoon dried marjoram', '1/2 teaspoon salt', '1/4 teaspoon freshly ground black pepper', 'Vegetable oil cooking spray', '1 jar (7 ounces) roasted red peppers, drained', '4 sourdough rolls, split', 'Shredded romaine (optional)', 'Sliced cucumber (optional)']
In a bowl, combine yogurt, cucumbers, garlic and juice; set aside. In another bowl, mix beef, zucchini, feta, onion, marjoram, salt and pepper. Form beef mixture into four 3/4-inch-thick patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 160°F. Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yogurt sauce and lettuce and cucumber, if desired. Top each with other half of roll.
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