Vegetarian mini burger in pita

Votes: 8

How to Make - Veggie Mini Burger in Pita

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 340, total fat 1 G., saturated fats G., proteins 15 G., carbohydrates 57 G., fiber G., cholesterol mg, sodium mg, sugar G.

"I love making this burger on Meatless Mondays. I admit, I'm a real meat eater, but I take a break once a week and have a completely vegetarian dinner."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetarian cutlets

0.5 cups washed quinoa
430 g canned cannellini beans (drained and rinsed)
0.5 cups thawed frozen corn kernels
0.5 tbsp. breadcrumbs
1 tbsp chopped fresh coriander (cilantro)
0.5 tsp chili seasoning
0.5 tsp ground cumin
0.5 tsp granulated garlic
Juice of 0.5 lemon
1 tbsp. l. olive oil

Yogurt sauce

0.5 cup diced cucumber
0.5 cup plain yogurt
1 tbsp. freshly squeezed lemon juice
2 tsp. tahini (sesame paste)
1/4 teaspoon sugar
1 small clove of garlic, grated
Hot sauce to taste

To assemble the sandwich:

2 large ones, warmed and cut in half whole grain pitas
Red lettuce and sliced tomatoes for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pita, cannellini beans, quinoa, corn, lettuce, cucumbers, tomatoes, breadcrumbs, chili seasoning, cumin, sesame, hot sauce, lemon juice, garlic granules, yogurt, cilantro

Cooking the dish according to the recipe:

Prepare the mixture for vegetarian cutlets: In a small saucepan, bring 1 cup water to a boil.

Add the quinoa, cover, and reduce heat to low. Cook until the water is absorbed, 15-20 minutes. Spread the quinoa on a baking sheet. Let cool completely.
Meanwhile, puree half of the beans in a food processor.

In a large bowl, combine 1/4 cup cooked quinoa (save the rest for next time), bean puree, remaining whole beans, corn, bread crumbs, coriander, chili powder, cumin, garlic granules, 1/2 teaspoon each salt and pepper, and lemon juice. Mix well.

Form the mixture into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up.

Meanwhile, prepare the yogurt sauce: In a small bowl, combine cucumber, yogurt, lemon juice, tahini, sugar, and garlic. Season with hot sauce, salt, and pepper. Set aside.
Make vegetarian burger patties: Heat olive oil in a large nonstick skillet over medium heat. Place the patties in the skillet and cook until golden brown, 5-8 minutes per side.

Assemble the sandwiches: Place two patties, some lettuce, tomato slices, and yogurt sauce in each pita half. Serve while you're working out on the elliptical.

Next time, make a different version of this pita sandwich.