In bowl, beat egg; mix in onion, vinegar, oregano, salt, pepper and cinnamon. Mix in beef. Shape into eight 1 cm thick patties. In large nonstick skillet, heat vegetable oil over medium heat; cook patties, in batches if necessary and turning once, for about 8 minutes or until no longer pink inside. Yogurt Mint Sauce: Meanwhile, in small bowl, stir together yogurt, mint, garlic and lemon juice. Tip: If extra-thick yogurt is unavailable, prepare your own by using drained yogurt. Place 1- one third cups plain yogurt in cheesecloth-lined sieve set over bowl. Refrigerate for 3 to 4 hours or overnight or until yogurt is reduced to about two third cup. Slice off top third of pita breads; open large piece to form pocket. Insert top piece, cut side up, into pocket to strengthen bottom. Place 2 patties in each pocket along with lettuce and cucumber. Spoon 1 tb of sauce into each pocket; serve remaining sauce separately. Dip crunchy carrots and broccoli into any extra sauce. Per serving: about 425 calories, 31 g protein, 16 g fat, 40 g carbohydrate excellent source iron. Serve with: Carrot sticks and broccoli florets, Pineapple rings. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins