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Veggie Burger Pitas

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Veggie Burger Pitas
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Sliced onion, mushroom, bell pepper and a dill-cucumber topping bring a healthy amount of flavor to these baked burgers.

Ingredients

Pitas

1
package (12.8 oz) frozen vegetarian burgers (4 burgers)
1
medium green bell pepper, cut into thin strips
1
medium onion, cut into thin slices
1
cup sliced fresh mushrooms (3 oz)
Cooking spray
1/4
teaspoon seasoned salt
2
pita breads (6 inches in diameter), cut in half to form pockets
4
leaves red leaf lettuce

Topping

2
tablespoons fat-free mayonnaise or salad dressing
2
tablespoons fat-free sour cream
1
tablespoon chopped cucumber
1
tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed

Directions

  • 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray for about 3 seconds; sprinkle with seasoned salt.
  • 2 Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables; bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
  • 3 In small bowl, mix topping ingredients. Spread topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.
Tips  

Make the Dill-Cucumber Topping up to a day ahead of time, and store in the refrigerator.

Use 4 whole wheat buns instead of the pita breads. Try plain yogurt instead of the sour cream in the topping.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
210
(
Calories from Fat
40
)
Daily Value
Total Fat
4 1/2g
7%
(
Saturated Fat
1/2g
4%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
720mg
30%
Potassium
240mg
7%
Total Carbohydrate
24g
8%
(
Dietary Fiber
2g
9%
,
Sugars
4g
)
Protein
18g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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