Veggie Burger Pita Recipe – Tahini Yogurt Sauce & Fresh Salad

Last Updated on 2 months by Neha Deshmukh

Veggie Burger Pita Recipe – Tahini Yogurt Sauce & Fresh Salad

Hey everyone! I’m so excited to share this recipe with you. It’s a total weeknight winner – quick, easy, and bursting with fresh flavors. I first made these veggie burger pitas when I was craving something light but satisfying, and they’ve been a family favorite ever since. The creamy tahini yogurt sauce really takes it over the top!

Why You’ll Love This Recipe

This Veggie Burger Pita is the perfect blend of Mediterranean and Indian-inspired flavors. It’s a fantastic vegetarian option that even meat-lovers will enjoy. Plus, it’s super customizable! You can adjust the spice level, swap out veggies, or even make it vegan and gluten-free. It’s a delicious and healthy meal that comes together in under 20 minutes.

Ingredients

Here’s what you’ll need to make these amazing veggie burger pitas:

• 4 MorningStar Farms Veggie Lovers Burgers
• 4 6-inch pita bread
• 1 large tomato, cubed (about 200g)
• ¼ cup onion, sliced (about 30g)
• ½ cup cucumber, sliced (about 75g)
• 3 tablespoons olives, sliced
• 3 tablespoons feta cheese, crumbled (about 45g)
• ½ cup non-fat Greek yogurt (about 120g)
• 1 tablespoon lemon juice (about 15ml)
• ½ tablespoon olive oil (about 7.5ml)
• 2 tablespoons tahini (about 30g)
• 2 teaspoons mint, chopped
• ¼ teaspoon salt (about 1.5g)
• ½ teaspoon cumin (about 2.5g)
• ¼ teaspoon Aleppo pepper (about 1g)
• Lettuce, as needed

Ingredient Notes

Let’s talk about a few key ingredients!

• MorningStar Farms Veggie Lovers Burgers: These are my go-to for a quick and tasty burger. They grill up beautifully and have a great texture. Feel free to use your favorite brand, though!
• Tahini: This sesame seed paste is a staple in Middle Eastern cuisine and adds a wonderful nutty flavor to the sauce. Make sure to stir it well before using, as the oil tends to separate.
• Aleppo Pepper: This is a fantastic chili flake with a mild heat and fruity notes. It’s not super spicy, but adds a lovely depth of flavor. If you can’t find it, a pinch of red pepper flakes will do in a pinch, but it won’t be quite the same.
• Greek Yogurt: I love using non-fat Greek yogurt for the sauce because it’s thick and creamy. In India, we have so many regional variations of yogurt – dahi is a staple! You can use any thick yogurt you prefer, like hung curd, for a similar consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing sauce. In a bowl, blend together the Greek yogurt, lemon juice, olive oil, tahini, mint, salt, cumin, and Aleppo pepper. Give it a good whisk until everything is nicely combined. Set this aside – we’ll drizzle it on at the end.
2. Now, it’s time to grill those burgers! Heat up your grill and cook the MorningStar Farms Veggie Lovers Burgers until they’re nicely charred on both sides.
3. While the burgers are grilling, let’s prep the fresh salad. In a separate bowl, combine the cubed tomato, sliced onion, sliced cucumber, olives, and crumbled feta cheese. Season lightly with salt.
4. Once the burgers are cooked, slice each one in half. Gently warm the pita breads – you can pop them in a dry skillet for a few seconds per side, or wrap them in a damp paper towel and microwave for about 10-15 seconds.
5. Now for the fun part – assembly! Stuff each warm pita pocket with a burger half, a generous spoonful of the veggie mixture, and a few leaves of lettuce.
6. Finally, drizzle that glorious tahini yogurt sauce generously over everything before serving. Enjoy!

Expert Tips

• Don’t overcrowd the grill when cooking the burgers. This will help them get a nice char.
• If you don’t have a grill, you can cook the burgers in a skillet over medium heat.
• For extra flavor, try marinating the tomatoes and cucumbers in a little lemon juice and olive oil before adding them to the salad.

Variations

This recipe is so versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the veggie burgers for a vegan alternative and use a vegan feta cheese.
• Gluten-Free Adaptation: Use gluten-free pita bread.
• Spice Level Adjustment: Control the heat by adjusting the amount of Aleppo pepper. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Quick Weeknight Version: Skip the grilling and use pre-cooked veggie burgers. My family loves this when we’re really short on time.

Serving Suggestions

These veggie burger pitas are great on their own, but they also pair well with a side of hummus, baba ghanoush, or a simple green salad. A refreshing glass of mint lemonade would be the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce is best stored separately to prevent the pita from getting soggy.

FAQs

Let’s answer some common questions:

• Can I make the tahini yogurt sauce ahead of time? Absolutely! You can make the sauce up to 2 days in advance and store it in the refrigerator. Just give it a good stir before using.
• What kind of lettuce works best in these pita pockets? Romaine lettuce or butter lettuce are both great choices. They hold their shape well and have a nice crunch.
• Can I use a different brand of veggie burger? Yes, definitely! Feel free to use your favorite brand.
• Is Aleppo pepper essential to the flavor profile? No, it’s not essential, but it does add a unique flavor. If you can’t find it, you can substitute with a pinch of red pepper flakes.
• How can I adjust the salt levels in this recipe? Start with the amount of salt listed in the recipe and then taste and adjust as needed. Remember that feta cheese is already quite salty!