Veggie Burger Pitas

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

Minutes

Total Time

25

Minutes

Makes

4

sandwiches

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.
Makes 4 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Make the Dill-Cucumber Topping up to a day ahead of time, and store in the refrigerator.
Substitution
Use 4 whole wheat buns instead of the pita breads. Try plain yogurt instead of the sour cream in the topping.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 210
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 720mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 18g;
Percent Daily Value*:
    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.