Ingredients with Measurements:
- 4 Gardenburger patties
- 4 whole wheat pita pockets
- 1/2 cup diced cucumber
- 1/2 cup diced tomato
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill Gardenburger patties for 3-4 minutes per side or until heated through.
3. While patties are grilling, prepare the toppings by combining diced cucumber, tomato, red onion, feta cheese, parsley, and mint in a bowl.
4. In a separate bowl, mix together Greek yogurt, lemon juice, salt, and pepper.
5. Once patties are done grilling, remove from heat and let cool for a few minutes.
6. Cut each pita pocket in half and gently open the pocket.
7. Stuff each pita pocket with one Gardenburger patty and a generous amount of the cucumber-tomato mixture.
8. Drizzle the Greek yogurt sauce over the top of each pita pocket.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan set to medium-high heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 290
Fat: 8g
Carbohydrates: 35g
Protein: 20g
Fiber: 7g
Substitutions for ingredients:
- Any type of burger patty can be used instead of Gardenburger patties.
- If you don't have fresh parsley or mint, you can use dried herbs instead.
- Any type of cheese can be used instead of feta cheese.
Variations:
- Add sliced avocado to the pita pockets for extra creaminess.
- Use tzatziki sauce instead of the Greek yogurt sauce.
- Add sliced olives to the cucumber-tomato mixture for a more authentic Greek flavor.
Tips and tricks:
- Make sure to let the patties cool for a few minutes before stuffing them into the pita pockets to prevent the pockets from getting soggy.
- If you don't have a grill or grill pan, you can cook the patties in a skillet on the stove.
- To make this recipe vegan, use a vegan burger patty and omit the feta cheese and Greek yogurt sauce.
Storage instructions:
Leftover pita pockets can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, wrap the pita pockets in foil and bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pita pockets on a platter with extra cucumber-tomato mixture and Greek yogurt sauce on the side.
Garnishes:
Garnish with extra parsley and mint leaves.
Pairings:
Serve with a side of Greek salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita chips
Troubleshooting advice:
- If the pita pockets are getting soggy, try toasting them in the oven for a few minutes before stuffing them with the patties and toppings.
- If the patties are sticking to the grill or grill pan, make sure to oil the surface before grilling.
Food safety advice:
- Make sure to cook the patties to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Pita pockets are a traditional Middle Eastern bread that have been around for centuries. They are typically filled with a variety of meats, vegetables, and sauces.
Flavor profiles:
This recipe has a fresh and tangy flavor from the cucumber-tomato mixture and Greek yogurt sauce, with a savory and slightly spicy flavor from the Gardenburger patties.
Serving suggestions:
Serve these pita pockets as a quick and easy lunch or dinner option.
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