5m
PREP TIME
8m
COOK TIME
436
CALORIES
9
INGREDIENTS
Servings: 2
Ingredients
- Creamy Mustard Sauce
- 2 tablespoons French's® Classic Yellow Mustard
- 1 tablespoon plain vegan yogurt
- Pita Burgers
- 2 plant-based burger patties, such as Beyond Meat® Beyond Burger®
- 2 teaspoon McCormick® Grill Mates® Hamburger Seasoning
- 4 mini pita breads, lightly toasted
- 1/2 cup baby arugula leaves
- Sliced tomato
- Cucumber ribbons
- Thinly sliced red onion
INSTRUCTIONS
- 1 For the Mustard Sauce, mix mustard and yogurt in a small bowl. Cover and refrigerate until ready to use.
- 2 For the Burgers, Sprinkle each burger patty evenly with 1 teaspoon of the Seasoning. Grill according to package instructions, until cooked through. (Internal temperature should reach 165°F.)
- 3 To assemble, divide arugula leaves and place on top of 2 of the pita breads. Place burgers on top of arugula. Top with tomato, cucumber ribbons and red onion. Spread with Creamy Mustard Sauce. Top with remaining pitas.
-
4
Test Kitchen Tips:
•Want to use ground plant-based protein? Just shape into 2 patties and prepare as directed.
•To make cucumber ribbons, take a veggie peeler and slice a thin strip all the way down the cucumber. For less peel, just remove a thin band of peel first, then continue to create ribbons. These are perfect for a juicy crunch on all kinds of burgers and sandwiches.
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