VEGGIE BURGER PITAS
Sliced onion, mushroom, bell pepper and a dill-cucumber topping bring a healthy amount of flavor to these baked burgers.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray for about 3 seconds; sprinkle with seasoned salt.
- Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables; bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
- In small bowl, mix topping ingredients. Spread topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 4 g, TransFat 0 g
VEGGIE MINI BURGER PITA WITH CUCUMBER YOGURT SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the veggie mini burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely.
- Puree half the can of cannellini in the bowl of a food processor. Add 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini, corn, panko, cilantro, salt, chili powder, cumin, garlic, pepper and lemon juice in a large bowl. Mix until the mixture comes together. Form 8 small patties, about 2-ounces each. Refrigerate the patties for 15 minutes to firm up.
- Heat the oil in a large nonstick skillet over medium heat. Cook the patties until golden brown, 5 to 8 minutes per side.
- For the sandwich build: Place 2 patties inside each pita, top with a dollop of Cucumber Yogurt Sauce, some lettuce and tomato. Serve while on the elliptical machine.
- Mix the cucumbers, yogurt, lemon juice, tahini, sugar, garlic in a small bowl. Sprinkle with hot sauce, salt and pepper.
MINI VEGGIE BURGER PITAS
"I love making these for Meatless Mondays. I'm a fairly proud meat eater, but once a week, I take a break and go full veg for dinner."
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the veggie burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely.
- Meanwhile, puree half of the cannellini beans in a food processor. Combine 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini beans, the corn, panko, cilantro, chili powder, cumin, granulated garlic, 1/2 teaspoon each salt and pepper, and the lemon juice in a large bowl. Stir until the mixture comes together. Form into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up.
- Meanwhile, make the yogurt sauce: Mix the cucumber, yogurt, lemon juice, tahini, sugar and garlic in a small bowl. Season with hot sauce, salt and pepper. Set aside.
- Cook the veggie burgers: Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 5 to 8 minutes per side.
- For the sandwich build: Place 2 patties inside each pita half; top with some lettuce, tomato and the yogurt sauce. Serve while on the elliptical machine.
Nutrition Facts : Calories 340, Fat 7 grams, SaturatedFat 1 grams, Sodium 720 milligrams, Carbohydrate 57 grams, Fiber 9 grams, Protein 15 grams
VEGGIE BURGER PITAS
Sliced onion, mushroom, bell pepper and a dill-cucumber topping bring a huge amount of flavor to these baked veggie burgers. Use any flavor of veggie or soy burgers you like. You can make the topping ahead and chill.
Provided by Asha1126
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 450°F.
- Spray jelly roll pan with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray and sprinkle with seasoned salt.
- Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables. Bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
- To make Dill-Cucumber topping mix together mayo, sour cream, chopped cucumber, and dill. You can make this ahead and chill.
- Spread Dill-Cucumber topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.
- Enjoy.
Nutrition Facts : Calories 309.8, Fat 10, SaturatedFat 1.2, Cholesterol 9.1, Sodium 741.9, Carbohydrate 37.1, Fiber 6.5, Sugar 4.2, Protein 18.6
VEGETARIAN SLOPPY LENTILS IN PITA
I found this recipe in Cooking Light though I use vegetarian burger instead of ground lamb to make it vegetarian.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and vegetarian burger; cook 5 minutes or until vegetables are tender, stirring occasionally to crumble up the vegetarian burger.
- Add lentils, cumin, and thyme; stir until seasonings become fragrant. Add 1/2 cup water, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until lentils are tender and mixture is thick (add additional water as needed). Discard bay leaf.
- Fill each pita half with 1/2 cup lentil mixture. Spoon 1 Tbsp yogurt into each pita half; top with 2 Tbsp cucumber. Sprinkle with mint if desired.
Nutrition Facts : Calories 407.3, Fat 8.8, SaturatedFat 0.8, Cholesterol 2.8, Sodium 847.4, Carbohydrate 61.4, Fiber 18.6, Sugar 5.8, Protein 23.8
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
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