Veggie Burger Pitas

Sliced onion, mushroom, bell pepper and a dill-cucumber topping bring a healthy amount of flavor to these baked burgers.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

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
  • 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.

Expert 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
4 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
720mg
720%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
20%;
Calcium
8%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.