Veggie Burger Pockets

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 large eggs
  • 4 frozen veggie burgers
  • 1/2 cup nonfat plain Greek yogurt
  • 1 small clove garlic, finely grated
  • 1/4 teaspoon hot paprika
  • Kosher salt
  • 4 cups baby arugula
  • 1/2 cup jarred sliced roasted red peppers
  • 1 small Kirby cucumber, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried mint, crumbled
  • 1/4 cup crumbled feta cheese
  • 4 large whole-wheat pitas, warmed
  • Pickles, for serving (optional)
Directions
  • Place the eggs in a small saucepan and cover with water by about 1 inch. Bring to a high simmer over medium-high heat and cook for 1 minute. Cover, remove from the heat and let sit 12 minutes. Drain the eggs and rinse under cold water, then peel and thinly slice.

  • Meanwhile, cook the veggie burgers as the label directs. Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl. In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste.

  • Cut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom. Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg. Drizzle with the yogurt dressing. Serve with pickles.

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Burgers and Hot Dogs