Veggie Mini Burger Pita with Cucumber Yogurt Sauce

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This recipe came from Jeff Mauro on foodnetwork.com, and it was surprisingly good (don’t be deceived by my picture). Also, imagine it in a pita with all the fixings. I liked them better than I thought I would. First, you put these in pita bread, so we did whole wheat pita, cucumber dill sauce (details later), 2 of these miniature veggie burgers, pepperjack cheese, avocado, sprouts, red leaf lettuce, and tomato. In addition, I didn’t use his cucumber yogurt sauce recipe and instead used one from my blog called Market Street Cucumber Dill Sauce for Fish that you can click the link to or type into the search bar. These got a 7.5, and I will absolutely make these again. As always, changes are below in bold.


  • 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 I decreased this by about 2 Tbs.

  • 1 tablespoon chopped fresh cilantro I increased this a lot, probably tripled it

  • 1 teaspoons kosher salt

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon granulated garlic I cut this in half, but also added about 1/4 tsp. onion powder

  • 1/2 teaspoon freshly ground black pepper

  • Juice of 1/2 lemon

  • 1 tablespoon olive oil I left this out and instead used an egg to bind it together. I used 1 full egg for a double recipe











instructions are found at and recipe retrieved 1/15/16 from:
 http://www.foodnetwork.com/recipes/jeff-mauro/veggie-mini-burger-pita-with-cucumber-yogurt-sauce-recipe.html?soc=socialsharingpinterest

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