Veggie Burger Pitas
Savor the wholesome flavors of these hearty Veggie Burger Pitas, a nourishing and satisfying twist on a classic burger that’s perfect for lunch or dinner. Packed with protein-rich black beans, fresh grated carrot, and aromatic spices like cumin and smoked paprika, these plant-based patties boast a flavorful and slightly smoky profile. Tucked into warm whole wheat pita pockets alongside crisp lettuce, juicy slices of tomato, and a refreshing homemade Greek yogurt-dill sauce, each bite is a delightful blend of textures and tastes. Quick to make with just 20 minutes of prep time and a total cook time of 15 minutes, this recipe is ideal for busy weeknights or casual gatherings. These vegetarian pita sandwiches are a healthier and delicious alternative to traditional burgers, sure to please even the most devoted meat-lovers!
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Recipe Information
Ingredients
- 1 can (15 oz) black beans
- 0.5 cup breadcrumbs
- 0.25 cup, finely diced red onion
- 2 cloves, minced garlic
- 1 medium, grated carrot
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces whole wheat pita bread
- 4 pieces lettuce leaves
- 1 large, sliced tomato
- 0.5 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon, chopped fresh dill
Instructions
Drain and rinse the black beans. Pat them dry with a paper towel, then add to a large mixing bowl.
Using a fork or potato masher, mash the black beans until mostly smooth but still slightly chunky.
Add the breadcrumbs, diced red onion, minced garlic, grated carrot, ground cumin, smoked paprika, salt, and black pepper to the bowl. Mix until well combined.
Form the mixture into 4 evenly sized patties, about 1/2-inch thick.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and heated through. Add more olive oil if needed for the second batch.
While the patties are cooking, prepare the yogurt sauce by mixing the Greek yogurt, lemon juice, and chopped dill in a small bowl. Set aside.
Warm the pita bread in a toaster or on a dry skillet for 1-2 minutes until pliable.
To assemble, cut each pita bread in half to create pockets. Place a lettuce leaf and a slice or two of tomato inside each pocket, then add a veggie burger patty. Drizzle with the yogurt sauce.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 6175 mg | 268% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 37.9 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
