6

White Bean Pita Burgers with Yogurt-Tahini Sauce

Total Time
32 min
Prep
12 min
Cook
8 min
Serves
4
Difficulty
Easy
Ingredients

canned cannellini beans

15 oz, (white kidney), rinsed and drained

whole wheat Panko breadcrumbs

¾ cup(s)

uncooked carrot(s)

1 medium, finely shredded

fresh parsley

3 Tbsp, chopped flat-leaf

egg(s)

1 large

table salt

½ tsp

ground cumin

½ tsp

ground coriander

¼ tsp

cayenne pepper

tsp

olive oil

3 tsp

plain fat free Greek yogurt

6 Tbsp, (1/4 cup plus 2 tablespoons)

water

¼ cup(s)

tahini

1½ Tbsp

fresh lemon juice

1½ Tbsp

garlic clove(s)

1 medium clove(s), minced

table salt

tsp

whole wheat pita(s)

4 small, 6-inch, halved

bibb lettuce

8 leaf/leaves, or romaine,

fresh tomato(es)

8 slice(s), heirloom variety

lemon(s)

½ item(s), cut into 4 wedges

Instructions

  1. Place beans in large bowl. Using potato masher or fork, coarsely mash beans. Add panko, carrot, parsley, egg, 1/2 teaspoon of salt, 1/4 teaspoon of cumin, coriander, and cayenne and stir to combine. Shape mixture into 8 small patties.
  2. Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add patties and cook, turning once, until lightly browned, about 8 minutes.
  3. Meanwhile, to make sauce, whisk together yogurt, water, tahini, lemon juice, garlic, remaining 1 teaspoon oil, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon cumin in small bowl.
  4. Line pita breads with lettuce leaves; fill with burgers and tomato slices. Drizzle with sauce. Serve with lemon wedges.
  5. Per serving: 2 filled pita halves and 1/4 cup sauce.
Notes
Fresh shredded carrot lends a touch of sweetness and color to these burgers. They're fantastic topped with fresh summer tomato slices, but in winter you can use sliced plum tomatoes instead.

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