Arabic-style vegetarian burgers

Ingredients:

• 2 large eggs
• 4 frozen vegetarian soy patties
• 1/2 cup Greek yogurt or sour cream
• 1 small clove of garlic, finely grated
• 1/4 teaspoon hot paprika
• Salt
• 4 cups young arugula
• 1/2 cup canned roasted red bell peppers, sliced
• 1 small cucumber, thinly sliced
• 1 tbsp. l. olive oil
• 1 tsp crumbled dried mint
• 1/4 cup crumbled cheese feta
• 4 pitas with bran, fry
• Pickles, for serving (optional)

Preparation:

1. Place the eggs in a small saucepan, cover with water to a depth of about 2.5 cm. Bring to a boil and cook for 1 minute. Cover, remove from the heat, and let stand for 12 minutes. Cool the eggs under cold water, then peel and slice.
2. Prepare the veggie patties according to package directions. In a small bowl, combine the yogurt, garlic, paprika, 2 tablespoons of water, and salt to taste. In a large bowl, combine the arugula, roasted red pepper, cucumbers, olive oil, mint, and feta cheese, and season with salt to taste.
3. Cut 2.5 cm off the top of each pita, open the resulting pocket, and tuck the cut-off top halves inside to reinforce the bottom. Fill each pita with veggie patties, some arugula salad, and a few egg slices. Drizzle with yogurt sauce. Serve the Arabic veggie burgers with pickles.