Veggie Burger Pockets
A wholesome and portable meal combining veggie patties with fresh toppings, perfect for lunch or light dinner.
Ingredients
For the Veggie Pockets
- 4 large large whole-wheat pitas Warmed before serving
- 4 frozen frozen veggie burgers Cook according to package directions
- 2 large large eggs Hard-boiled and sliced
- 1/2 cup nonfat plain Greek yogurt For dressing
- 1 small clove garlic, finely grated For dressing
- 1/4 teaspoon hot paprika For dressing
- to taste Kosher salt For dressing and salad
For the Salad
- 4 cups baby arugula
- 1/2 cup jarred sliced roasted red peppers
- 1 Kirby cucumber, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried mint, crumbled
- 1/4 cup crumbled feta cheese
Optional Serving
- as needed Pickles For serving
Instructions
Preparation
- Hard-boil the eggs: Cover eggs with water by 1 inch, bring to a rapid simmer and cook for 1 minute. Cover, remove from heat, and let sit for 12 minutes. Drain, rinse with cold water, peel, and thinly slice.
- Cook the veggie burgers according to the package directions.
- Make the dressing: Whisk yogurt, garlic, paprika, 2 tbsp water, and salt to taste.
- Make the salad: Toss arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste.
- Prep the pitas: Cut 1 inch off the top of each pita to create an opening, then tuck the pita strip inside to reinforce the bottom.
Assembly
- Fill each pita with a veggie burger, some arugula salad, and a few slices of egg.
- Drizzle with the yogurt dressing and serve (with pickles, if desired).
Notes
These pockets are adaptable; customize with your favorite veggies or toppings. For extra heat, add diced jalapeños to the salad or dressing. Store leftovers in an airtight container for up to three days.