Greek burgers

1 lb Extra-lean ground beef;
      1 cl garlic; minced
      2 tb Fresh lemon juice;
      1 ts Dried oregano leaves;
    1/4 ts Ground cumin;
    1/4 ts Ground pepper;
      1 md Size plum tomato;
      2 tb Flat-leaf parsley; minced
      4    6" whole-wheat pita pocket;
           -breads;
           Romaine lettuce lea;
      1 sm Red onion;
 
  Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper,
  plum tomato, and parsley.  Form into 4 patties about 3/4" thick.
  Grill or broil, 4" from souce of heat, ofr 3 minutes, for 3 minutes
  on each side for medium-rare.  Cut the top thrie off each of four 6"
  whole-wheat pita pocket breads.  Turn the cut-off piece round side
  down; tuck inside to pocket bread to reinforce bottom.  Place a
  grilled burger in each pocket bread along with a romaine lettuce leaf
  and paper-thin slices from 1 sm red onion.  Pass 1/4 cup Cilantro
  chutney (page 218) to spoon into burgers. Note: These hamburgers
  could be made with lean ground lamb.  The exchanges would stay the
  same, but lamb add 17 calories and 2 grams of fat (mostly saturated
  fat) per serving Joslin Food Exchanges per serving:  3 MEDIUM/FAT
  MEAT EXCHANGES + 2 BREAD/ STARCH EXCHANGES
  CAL: 346 PRO: 27; CAR: 26g; FAT: 15g;(CALORIES FROM FAT 39%) FIR: 2g;
  CHO: 54mg; SODIUM: 285mg; POTASSIUM: 441mg;
  
  Source: The Joslin Diabetes Groumet Cookbook
  Brought to you and yours via Nancy O'Brion and her Meal-Master