Veggie Burger Pockets Recipe

Name: Veggie Burger Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Place the eggs in a small saucepan and cover with water by about 1 inch.
2
Bring to a high simmer over medium-high heat and cook for 1 minute.
3
Cover, remove from the heat and let sit 12 minutes.
4
Drain the eggs and rinse under cold water, then peel and thinly slice.
5
Meanwhile, cook the veggie burgers as the label directs.
6
Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl.
7
In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste.
8
Cut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom.
9
Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg.
10
Drizzle with the yogurt dressing.
11
Serve with pickles.
12
Photograph by Antonis Achilleos

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggs, 4 frozen veggie burgers, 1/2 cup nonfat plain Greek yogurt, 1 small clove garlic, finely grated, and more.

Yes, Veggie Burger Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Burger Pockets

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