Mini Veggie Burger Pitas
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Quinoa (rinsed)1 tbsp
Cilantro (chopped fresh)1 tsp
Chili Powder1 tsp
Ground Cumin1 tsp
Granulated Garlic1 tbsp
Extra-Virgin Olive Oil1 cup
English Cucumber (diced)1 tbsp
Lemon Juice (fresh)2 tsps
Tahini Sesame Paste1 tsp
Sugar1 small
Garlic (clove, grated)Directions:
1
Make the veggie 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
Meanwhile, puree half of the cannellini beans in a food processor
7
Combine 1/4 cup of the cooked quinoa (save the rest for another time), 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
8
Stir until the mixture comes together
9
Form into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up
10
Meanwhile, make the yogurt sauce: Mix the cucumber, yogurt, lemon juice, tahini, sugar and garlic in a small bowl
11
Season with hot sauce, salt and pepper
12
Set aside
13
Cook the veggie burgers: Heat the olive oil in a large nonstick skillet over medium heat
14
Add the patties and cook until golden brown, 5 to 8 minutes per side
15
For the sandwich build: Place 2 patties inside each pita half; top with some lettuce, tomato and the yogurt sauce
16
Serve while on the elliptical machine