Vegiburgers in Pita Bread
Veggie burgers in pita bread are homemade grain patties of barley, lentils, and rice with carrots, onion, and sunflower seeds, pan-fried golden and stuffed into warm pita pockets with lettuce and tomato.
YIELD
14 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is a proper homemade vegetarian burger built on the grain-and-legume foundation that holds together without any binder gimmicks. Barley, brown lentils, and long-grain rice cook together in a single pot, each contributing a different texture: barley chew, lentil creaminess, and rice fluff.
The vegetable sauté is the second half of the flavor. Grated carrots, chopped onion, celery, and sunflower seeds cook in oil for a full 12 minutes, softening and picking up light caramelization that deepens the patties’ savoriness. Herbs go in cool so their oils stay bright.
Beaten eggs and flour are the binders, mixed in only after everything has cooled. Adding binders to warm grains cooks the egg prematurely and makes the mixture stiff. Patties formed from cool mixture hold shape cleanly and brown beautifully.
Pita pockets warmed in foil in a low oven are the right vehicle. They stay flexible enough to stuff without tearing, and their chewy soft interior contrasts nicely with the crispy-edged patty inside.
Kitchen Tips
- Pat patties firmly but not tightly compressed, too dense and they turn bricky.
- Fry on medium-high to get a proper crust, low heat leaves them greasy and soft.
- Cook in batches to keep the pan hot, crowded patties steam instead of brown.
- Leftover patties freeze well, reheat in a skillet or oven, not the microwave, to keep the crust.
Variations
- Swap lentils for black beans or chickpeas for a different legume profile.
- Add a tablespoon of tahini, tomato paste, or hummus to the mixture for extra moisture and flavor.
- Top pita with tzatziki, hummus, or a yogurt-garlic sauce instead of traditional lettuce and tomato.
Ingredients
Directions
Bring 3 cup water to boil in a heavy large pot.
Stir in barley, lentils, and rice.
Reduce heat to low. Cover and cook until grains are tender, about 40 minutes.
Transfer to large bowl. Drain; cool.
Heat ¼ cup oil in a heavy large skillet over medium-low heat.
Add carrots, onion, celery, sunflower seeds, and garlic and sauté until vegetables are tender, about 12 minutes.
Add to grains and cool.
Mix in basil, thyme, and oregano.
Season with salt and pepper.
Preheat oven to 300℉ (150℃), cut tops off pita rounds to form pockets.
Wrap in foil an place in oven to warm.
Stir beaten eggs and flour into grain mixture.
Press ½ cup mixture between palms of hands to form patty.
Repeat with remaining mixture.
Heat film of oil in heavy nonstick skillet over medium-high heat.
Add patties in batches and cook until golden brown and heated through, about 5 minutes per side.
Place 1 patty in each pita round.
Top with lettuce and tomatoes and serve.
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