Mini Veggie Burger Pitas

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For the veggie burgers: 

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

For the yogurt sauce:

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

For the sandwich build:

2 large whole-wheat pitas, warmed and halved

Red-leaf lettuce and sliced tomato, for serving