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
CHICKEN PITA BURGER
This is a very satisfying lunch. The recipe is from a Chatelaine Magazine with several adaptations by me. If you are making these for kids buy the small pitas and just put one burger in each
Provided by Bergy
Categories One Dish Meal
Time 26m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 400°F.
- In a large bowl mix the chicken with, yogurt, fresh coriander,ginger, curry, salt, dry coriander, cumin and cayenne. Use your hand to really mix spices, yogurt and chicken together.
- Sprinkle with tomato, jalapeno, and onions.
- Mix until everything is evenly blended.
- If the mixture is so wet that it clings to your hands stir in some bread crumbs Form the mixture into patties approx 2 1/2" by 1/2" thick.
- Spray a baking sheet with veggie oil.
- Place patties on the baking sheet single layer and bake in 400°F oven for approx 8 minutes. Turn patties over and bake for another 8 minutes or until they are cooked. Slice the pitas in half, wrap in foil and warm in the oven during the last few minutes that the patties are baking. Place 2 patties in each pita and top with your favorites (I love chopped sweet onion, lettuce, tomatoes, feta cheese and sliced olives).
Nutrition Facts : Calories 260.3, Fat 10.2, SaturatedFat 2.8, Cholesterol 97.7, Sodium 248.5, Carbohydrate 20, Fiber 2.9, Sugar 1.8, Protein 23.8
VEGGIE BURGERS
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 15
Steps:
- Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
- Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
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 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.
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