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Veggie Burger Pitas

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Veggie Burger Pitas
  • Prep 10 min
  • Total 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.
Updated Oct 11, 2006

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

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    Make the Dill-Cucumber Topping up to a day ahead of time, and store in the refrigerator.
  • tip 2
    Use 4 whole wheat buns instead of the pita breads. Try plain yogurt instead of the sour cream in the topping.

Nutrition

210 Calories, 4 1/2g Total Fat, 18g Protein, 24g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
210
Calories from Fat
40
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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