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20 minute dinner recipes

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Veggie-Burger Pitas


From EatingWell:  May/June 1997, The EatingWell Diabetes Cookbook (2005)

Mushrooms and pine nuts give these “burgers” a terrific flavor. A food processor comes in handy for making the breadcrumbs and chopping the onions and mushrooms.

6 servings | Active Time: 50 minutes | Total Time: 50 minutes



  1. Place bulgur in a bowl and pour in boiling water to cover by 1 inch. Let stand until softened, 20 to 30 minutes.
  2. Meanwhile, prepare Yogurt-Garlic Sauce.
  3. Place bread in a food processor and process into fine crumbs. Transfer to a mixing bowl. With the motor running, drop garlic through the feed tube and process until minced. Add pine nuts and pulse until chopped. Add onion and pulse until chopped. Transfer to another bowl. Put mushrooms in the food processor and pulse until coarsely chopped.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add the onion mixture and sauté until softened, about 3 minutes. Add the mushrooms and cook, stirring, until softened and most of their liquid has evaporated, 5 to 6 minutes more. Add the vegetables to the breadcrumbs.
  5. Drain the bulgur and stir into the vegetable-breadcrumb mixture. Season with salt and pepper. Add egg and mix well.
  6. Preheat broiler. Coat a baking sheet with cooking spray.
  7. Shape the burger mixture into 6 patties and place on the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes per side. Tuck the burgers into pitas along with lettuce, tomato and the yogurt sauce.


Per serving : 267 Calories; 11 g Fat; 1 g Sat; 4 g Mono; 36 mg Cholesterol; 44 g Carbohydrates; 12 g Protein; 6 g Fiber; 441 mg Sodium; 396 mg Potassium

2 Carbohydrate Serving

Exchanges: 21/2 starch, 11/2 fat

Tips & Notes