Vegiburgers in Pita Bread
Yield
14 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| ⅔ | cup |
pearl barley
|
|
| ⅔ | cup |
brown lentils
|
* |
| ⅔ | cup |
long grain rice
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | cups |
carrots
grated |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| ¼ | cup |
sunflower seeds
shelled |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
basil
crumbled |
|
| 2 | teaspoons |
thyme
chopped |
*
|
| 2 | teaspoons |
oregano
chopped |
|
| 14 | each |
pita bread rounds
|
* |
| 4 | large |
eggs
large, beaten to blend |
|
| 7 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 158 | ml |
pearl barley
|
|
| 158 | ml |
brown lentils
|
* |
| 158 | ml |
long grain rice
|
|
| 59 | ml |
vegetable oil
|
|
| 473 | ml |
carrots
grated |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 59 | ml |
sunflower seeds
shelled |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
basil
crumbled |
|
| 1E+1 | ml |
thyme
chopped |
*
|
| 1E+1 | ml |
oregano
chopped |
|
| 14 | each |
pita bread rounds
|
* |
| 4 | large |
eggs
large, beaten to blend |
|
| 105 | ml |
all-purpose flour
|
|
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.
