Veggie Mini Burger Pita with Cucumber Yogurt Sauce

Name: Veggie Mini Burger Pita with Cucumber Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
For the veggie mini burgers: Bring 1 cup water to a boil in a small saucepan.
2
Add the quinoa, cover and reduce the heat to low.
3
Cook until the water is absorbed, 15 to 20 minutes.
4
Remove the quinoa from the saucepan and spread out onto a baking sheet.
5
Cool completely.
6
Puree half the can of cannellini in the bowl of a food processor.
7
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.
8
Mix until the mixture comes together.
9
Form 8 small patties, about 2-ounces each.
10
Refrigerate the patties for 15 minutes to firm up.
11
Heat the oil in a large nonstick skillet over medium heat.
12
Cook the patties until golden brown, 5 to 8 minutes per side.
13
For the sandwich build: Place 2 patties inside each pita, top with a dollop of Cucumber Yogurt Sauce, some lettuce and tomato.
14
Serve while on the elliptical machine.
15
Mix the cucumbers, yogurt, lemon juice, tahini, sugar, garlic in a small bowl.
16
Sprinkle with hot sauce, salt and pepper.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Veggie Mini Burger Pita with Cucumber Yogurt Sauce falls under the Soups & Stews 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.

That's it — enjoy your meal!