Photo: Veggie Mini Burger Pita with Cucumber Yogurt Sauce Recipe
Ingredients
Veggie Mini Burgers:
- 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
Sandwich Build:
- 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
Directions
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.
Cucumber Yogurt Sauce:
- 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
Mix the cucumbers, yogurt, lemon juice, tahini, sugar, garlic in a small bowl. Sprinkle with hot sauce, salt and pepper.
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By callcallison_71...
Mount Pleasant, SC
on March 29, 2013
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I forgot to mention we substituted gluten free 7 grain Crunchmaster crackers (put thru my food processor for the panko. The burgers held together very well and tasted really great!
By emily.marshall_...
Ridley Park, PA
on March 28, 2013
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Tasty little bean burgers! I agree with others reviews that this is a great recipe but you could certainly add more veggies to spice it up a bit. Mine were a little on the dry side, but I think it is because I have to use gluten free bread crumbs which absorb much more liquid than panko. So next time I will go easy on the bread crumbs. The sauce was fabulous and helps to keep the burgers moist and delicious!!! I doubled the recipe and froze a few. Will see how that works out and let you know!
By maravel
orange co. ca.
on March 10, 2013
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Thank-you Jeff!! I have to admit I did change the recipe to a mexcian flavor. I added choped onion,red bellpeper,and a hatch chile peper roasted ,stem and seeds removed. Uesed a lime instead of lemon. It was yummy...
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