Vegetarian mini burger in pita

Ingredients:

Vegetarian cutlets

• 0.5 cups washed quinoa
• 430 g canned cannellini beans (drained and rinsed)
• 0.5 cups thawed frozen corn kernels
• 0.5 tbsp. breadcrumbs
• 1 tbsp chopped fresh coriander (cilantro)
• 0.5 tsp chili seasoning
• 0.5 tsp ground cumin
• 0.5 tsp granulated garlic
• Juice of 0.5 lemon
• 1 tbsp. l. olive oil

Yogurt sauce

• 0.5 cup diced cucumber
• 0.5 cup plain yogurt
• 1 tbsp. freshly squeezed lemon juice
• 2 tsp. tahini (sesame paste)
• 1/4 teaspoon sugar
• 1 small clove of garlic, grated
• Hot sauce to taste

To assemble the sandwich:

• 2 large ones, warmed and cut in half whole grain pitas
• Red lettuce and sliced ​​tomatoes for serving

Preparation:

1. Prepare the mixture for vegetarian cutlets: In a small saucepan, bring 1 cup water to a boil.
   
   Add the quinoa, cover, and reduce heat to low. Cook until the water is absorbed, 15-20 minutes. Spread the quinoa on a baking sheet. Let cool completely.
2. Meanwhile, puree half of the beans in a food processor.
   
   In a large bowl, combine 1/4 cup cooked quinoa (save the rest for next time), bean puree, remaining whole beans, corn, bread crumbs, coriander, chili powder, cumin, garlic granules, 1/2 teaspoon each salt and pepper, and lemon juice. Mix well.
   
   Form the mixture into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up.
3. Meanwhile, prepare the yogurt sauce: In a small bowl, combine cucumber, yogurt, lemon juice, tahini, sugar, and garlic. Season with hot sauce, salt, and pepper. Set aside.
4. Make vegetarian burger patties: Heat olive oil in a large nonstick skillet over medium heat. Place the patties in the skillet and cook until golden brown, 5-8 minutes per side.
   
   Assemble the sandwiches: Place two patties, some lettuce, tomato slices, and yogurt sauce in each pita half. Serve while you're working out on the elliptical.
   
   Next time, make a different version of this pita sandwich.