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Mini Veggie Burger Pita

This recipe is a easy way to sneak vegetables into your meals AND cut back on the amount of meat we eat per week. 

Source: Food Network

Serves: 4

Ingredients

  • 1/2 cup corn kernels, thawed

  • 1 can of cannellini beans, drained and rinsed

  • 1/2 cup quinoa

  • 1/2 cup panko breadcrumbs 

  • 1 tablespoon cilantro, chopped

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon granulated garlic

  • Salt and pepper

  • Juice from 1/2 lemon

  • 1 tablespoon olive oil

  • Pita bread

  • Lettuce and sliced tomato

Directions

1. 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.

2. Meanwhile, puree half of the cannellini beans in a food processor (or blender, or smash as best you can with fork) Combine 1/4 cup of the cooked quinoa, the cannellini puree, the remaining whole cannellini beans, the corn, panko, cilantro, chili powder, cumin, granulated garlic, 1/2 teaspoon each salt and pepper, and the lemon juice in a large bowl. Stir until the mixture comes together. Form into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up.

3. Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 5 to 8 minutes per side.

4. For the sandwich build: Place 2 patties inside each pita half; top with some lettuce, tomato and the yogurt sauce (optional, recipe here).

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