DILLY CHEESEBURGERS WITH BRICK AND CHEDDAR

1 pound ground beef (85 percent lean)
1/2 cup shredded zucchini
1/2 cup chopped mushrooms
3/4 teaspoon dill weed, divided use
1/2 teaspoon salt
1/8 teaspoon pepper
FOR SERVING:
14 cup plain yogurt
1 tablespoon mayonnaise
4 whole wheat buns, split
4 lettuce leaves
4 slices Brick cheese
2 slices Cheddar cheese, cut in half diagonally
1/4 cup chopped tomato

Combine ground beef, zucchini, mushrooms, 1/2 teaspoon dill, salt and pepper, mixing lightly but thoroughly. Divide into 4 portions and form into patties, 1/2 inch thick.

Place on rack in broiler pan so burgers are 3 to 4 inches from heat. Broil 10 to 12 minutes, turning once.

TO SERVE:
Combine yogurt, mayonnaise, remaining dill and a dash of pepper. Spread bottom half of each bun with 1 teaspoon yogurt mixture; top with lettuce leaf, one slice Brick cheese, burger, one half-slice Cheddar cheese, 1 tablespoon yogurt mixture and chopped tomato. Cover with bun tops.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Gourmet Cheeseburgers Cookbook, American Dairy Farmers and Beef Industry Council