Veggie Burger Pitas Recipes

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MINI VEGGIE BURGER PITAS



Mini Veggie Burger Pitas image

"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

1/2 cup quinoa, rinsed
1 15-ounce can cannellini beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
1/2 cup diced English cucumber
1/2 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
2 teaspoons tahini (sesame paste)
1/4 teaspoon sugar
1 small clove garlic, grated
Hot sauce, to taste
Kosher salt and freshly ground pepper
2 large whole-wheat pitas, warmed and halved
Red-leaf lettuce and sliced tomato, for serving

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



Veggie Burger Pitas image

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

1 package (12.8 oz) frozen vegetarian burgers (4 burgers)
1 medium green bell pepper, cut into thin strips
1 medium onion, cut into thin slices
1 cup sliced fresh mushrooms (3 oz)
Cooking spray
1/4 teaspoon seasoned salt
2 pita breads (6 inches in diameter), cut in half to form pockets
4 leaves red leaf lettuce
2 tablespoons fat-free mayonnaise or salad dressing
2 tablespoons fat-free sour cream
1 tablespoon chopped cucumber
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed

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



Veggie Mini Burger Pita with Cucumber Yogurt Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 24

1/2 cup quinoa, rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh cilantro
1 teaspoons kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lemon
1 tablespoon olive oil
4 whole wheat large pitas, about 8-inches in diameter, warmed
Cucumber Yogurt Sauce, recipe follows
Red leaf lettuce
1 large beef steak tomato, sliced
1/2 cup English cucumber, diced
1/2 cup non-fat Greek yogurt
1 tablespoon lemon juice
2 teaspoons tahini
1/4 teaspoon sugar
1 small clove garlic, grated
Hot sauce, for sprinkling
Salt and freshly ground black pepper

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.

MEDITERRANEAN VEGETABLE PITAS



Mediterranean Vegetable Pitas image

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

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

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.

GYRO PITA BURGERS



Gyro Pita Burgers image

The mild seasonings in these burgers give them mass appeal. Pita bread is a nice change of pace from the usual hamburger buns. -Katie Koziolek, Hartland, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 16

CUCUMBER SAUCE:
2 cups plain yogurt
1-1/4 cups chopped seeded peeled cucumber
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons white vinegar
1 garlic clove, minced
GYRO BURGERS:
2 tablespoons plain yogurt
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 pound ground lamb or pork
4 pita breads, halved
Sliced cucumber

Steps:

  • For the cucumber sauce, line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a large bowl. Cover and refrigerate for at least 4 hours or overnight., Drain and discard liquid; set yogurt aside. Place cucumber in a colander over another bowl; sprinkle with salt. Let stand for 15 minutes; discard liquid., In a large bowl, whisk oil and vinegar until blended. Stir in the garlic, reserved yogurt and cucumber; cover and refrigerate until serving., For gyro burgers, in a large bowl, combine the yogurt, garlic, rosemary, lemon-pepper and salt. Crumble meat over mixture and mix well. Shape into four oval patties., Grill, covered, over medium heat for 6-7 minutes on each side or until a thermometer reads 160°. Serve in pita bread with sliced cucumber and cucumber sauce.

Nutrition Facts : Calories 532 calories, Fat 27g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 798mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 2g fiber), Protein 29g protein.

PITA BURGERS



Pita Burgers image

From Taste of Home. I found some great pitas and I'm looking at different recipes to try and posting here for safekeeping.

Provided by Boomette

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 small onion, chopped
1 garlic clove, minced
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1 1/2 lbs lean ground beef
2 cups lettuce, shredded
1 medium cucumber, seeded and chopped
1 cup low-fat plain yogurt
1 tablespoon sesame seeds, toasted
6 whole gyro-style pita bread (6 inches)

Steps:

  • In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties.
  • Grill or broil for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
  • Meanwhile, in a small bowl, combine the lettuce, cucumber, yogurt and sesame seeds. Top each burger with lettuce mixture; serve on pita breads.

Nutrition Facts : Calories 414.4, Fat 13.5, SaturatedFat 5.2, Cholesterol 76.2, Sodium 720.9, Carbohydrate 40.2, Fiber 2.2, Sugar 5.1, Protein 31.2

VEGGIE BURGER PITAS



Veggie Burger Pitas image

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

1 (12 7/8 ounce) package frozen veggie burgers, 4 burgers
1 medium green bell pepper, cut into thin strips
1 medium onion, cut into thin slices
1 cup fresh mushrooms, sliced
cooking spray
1/4 teaspoon seasoning salt
2 pita breads, cut in half to form pockets (6 inches in diameter)
4 lettuce leaves
2 tablespoons mayonnaise or 2 tablespoons salad dressing
2 tablespoons sour cream
1 tablespoon cucumber, chopped
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed

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

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