Middle Eastern Burgers with Yogurt-Garlic Sauce

Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for at least 30 minutes and up to 1 hour, while you prepare the burgers.

Combine bulgur with 1/2 cup warm water in a small bowl; let soak until the bulgur is tender and most of the water has been absorbed, 20 to 30 minutes. Drain any excess liquid.

Meanwhile, preheat grill.

Heat canola oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until it softens, about 4 minutes. Add 2 cloves minced garlic and prunes; cook, stirring often, until fragrant, about 2 minutes. (Don't let the garlic burn.) Stir in cumin, coriander and allspice; cook, stirring constantly, for 1 minute. Add the remaining 2 tablespoons water; cook until it is absorbed, about 1 minute. Remove from heat.

Combine beef, egg, 1/4 teaspoon salt, pepper, the onion-prune mixture and the bulgur in a mixing bowl; mix thoroughly. Shape into four 3/4-inch-thick patties.

Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the burgers over medium heat, turning once, until browned and cooked through, about 4 minutes per side. Warm pitas on the grill, if desired.

To prepare sauce, whisk the drained yogurt, the remaining 1 clove minced garlic, 1/8 teaspoon salt and olive oil in a small bowl. (Discard the whey.) Serve the burgers with the pitas and sauce.