Veggie Burger Pockets Recipe Kitchen

Veggie Burger Pockets

• Difficulty: Simple
• Makes: 4 portions
• Nutrition Information Per Serving: 426 calories | 14g total fat | 4g saturated fat | 118mg cholesterol | 1074mg sodium | 51g carbohydrates | 9g fiber | 26g protein | 5g sugar
• Total Time: 30 minutes
• Preparation: 15 minutes
• Cooking: 15 minutes

Ingredients

• 2 large eggs
• 4 frozen vegetarian burger patties
• 1/2 cup nonfat plain Greek yogurt
• 1 small garlic clove, finely grated
• 1/4 teaspoon hot paprika
• Kosher salt, to taste
• 4 cups baby arugula
• 1/2 cup jarred roasted red pepper strips
• 1 small Kirby cucumber, sliced thinly
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried mint, crumbled
• 1/4 cup feta cheese, crumbled
• 4 large whole-wheat pitas, warmed
• Pickles, optional for serving

Instructions

1. Place the eggs in a small pot and cover with water (about 1 inch above). Bring to a lively simmer over medium-high heat and cook for 1 minute. Remove from heat, cover, and let stand for 12 minutes. Drain, cool under cold water, peel, and slice thinly.
2. While eggs rest, cook the frozen veggie burgers per package directions.
3. Meanwhile, whisk Greek yogurt, grated garlic, paprika, 2 tablespoons water, and a pinch of salt in a small bowl until smooth.
4. In another bowl, toss arugula, roasted red peppers, cucumber, olive oil, dried mint, feta, and salt to taste.
5. For each pita, cut 1 inch off the top to create an opening, then tuck the trimmed piece inside the base for sturdiness.
6. Stuff each pita with one veggie burger, plenty of arugula mixture, and egg slices. Drizzle with yogurt sauce. Serve right away with pickles if desiredpure handheld bliss!

Nutrition Information (Excludes pickles)

• Calories: 426
• Total Fat: 14g
• Saturated Fat: 4g
• Protein: 26g
• Carbohydrates: 51g
• Sugar: 5g
• Dietary Fiber: 9g
• Cholesterol: 118mg
• Sodium: 1074mg

Photo by Antonis Achilleos
From Recipe Iseasy Magazine