EATING
Homerun veggie burger
Homerun veggie burger
Ingredients
| 1 tablespoon | olive oil |
| 2 (4-inch) | Portobello mushroom caps, chopped |
| 1 | onion, finely chopped |
| 1 | red bell pepper, chopped |
| 3 1/2 cups | baby spinach |
| 1 cup | refrigerated TVP (textured vegetable protein), from a 12‑ounce tube |
| 2/3 cup | unseasoned whole wheat bread crumbs |
| 1/4 teaspoon | salt |
| 6 (4-inch) | low-carb, reduced-fat whole wheat pita breads (such as Joseph’s Flax Oat Bran & Whole Wheat) |
| 6 tablespoons | roasted red pepper hummus |
| 6 | tomato slices |
| 6 tablespoons | cilantro leaves |
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and bell pepper and cook, stirring occasionally, until tender, about 8 minutes. Add 2 cups of the spinach and cook, stirring, until wilted, 3 – 4 minutes. Remove from the heat; let cool slightly.
Preheat the broiler. Line a broiler-pan with foil. Lightly spray the foil with cooking spray.
Transfer the mushroom mixture to a food processor. Add the TVP, bread crumbs, and salt; pulse just until blended. Shape into 6 (3-inch) patties. Place the patties on the pan and lightly spray with cooking spray. Broil, 4 inches from the heat, until the patties are heated through and lightly browned, about 4 minutes per side.
Place the pita breads on each of 6 plates. Evenly divide the remaining spinach among the pita breads. Top each with 1 patty, 1 tablespoon hummus, 1 tomato slice, and 1 tablespoon cilantro leaves. Serve at once.
6
Servings
15 MINUTES
Prep Time
20 MINUTES
Cook Time
Nutrition facts
| Serving Size | 1 garnished patty |
| Calories | 210 |
| Fat | 5 g |
| Sat Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 470 mg |
| Carbohydrate | 27 g |
| Fiber | 9 g |
| Protein | 16 g |
