This Greek Veggie Pita Sandwich with Parsley Tzatziki is the perfect way to dress up a veggie burger into a meal. The recipe for parsley tzatziki sauce takes it over the top into a comforting Greek-themed dinner!
Disclaimer: This post is sponsored by Dr. Praeger’s Sensible Foods. I was compensated for my time, and all opinions are my own.
Let’s talk quick meals that taste delicious, shall we? It’s Wednesday and we could all use a simple recipe that jazzes up our dinner routine.
I whipped up these Greek Veggie Pita Sandwich with Parsley Tzatziki using Dr. Praeger’s new heirloom bean veggie burgers. As you guys know, veggie burgers are a big freezer essential item that I rely on for quick meals – since they can easily top a salad, be served alongside roasted veggies, or slapped into a sandwich.
I wanted to elevate this bean burger with a quick blender sauce, and that’s how this parsley and feta tzatziki sauce was born – incorporating feta and herbs straight into the sauce to drizzle over everything.
There’s something about a simple pita sandwich that I love so much. The hearty, warm veggie burger gets a drizzle of cool cucumber + yogurt tzatziki, wrapped up with plenty of fresh crunchy vegetables and a warm pita.
It’s like magic when you can have dinner on the table in 20 minutes, isn’t it? Be sure to bake your burger for the best consistency.
- 2 Heirloom Bean veggie burgers
- 1 small tomato
- ½ small cucumber
- ¼ of a small red onion
- ¼ cup feta crumbles
- 2 large pita
- ½ cup plain Greek yogurt
- ½ cup cucumber chunks, seeds removed
- ¼ cup feta crumbles
- 1 tablespoon fresh parsley
- ½ tablespoon lemon juice
- 1 garlic clove, minced
- Preheat the oven to 450 degrees.
- Place burgers on a baking pan and bake for 7 minutes. Flip and bake for an additional 5 minutes.
- Prepare veggies by thinly slicing tomato, cucumber, and red onion.
- Prepare tzatziki by first slicing a cucumber in half lengthwise and scooping out the seeds. Cut up ½ cup of cucumber chunks, and wrap them in a paper towel to extract excess moisture.
- Combine all tzatziki ingredients in a blender, pulsing until just combined. Alternatively, finely chop cucumber, feta, and parsley and stir them together with the other ingredients.
- Toast pita in the warm oven for a minute, before assembling the sandwich with the cooked veggie burger and sliced veggies. Drizzle parsley tzatziki over the sandwich before wrapping it closed. Serve immediately.
These new heirloom bean veggie burgers I chose to highlight in this recipe are made with beans, lentils, mushrooms, brown rice, veggies and spices. I also tried their other new varieties (mushroom risotto and bibimbap), and was impressed with the flavors.
Dr. Praeger’s consistently provides nutrient dense, tasty frozen foods – and they’re a family-owned and operated business. You can read their awesome food philosophy here. If you remember me talking about them here, I have eaten their California Veggie Burgers since college!
Tell me: Do you keep veggie burgers on hand as freezer staples?