Beet Veggie Burger Stuffed Pita with Whipped Feta

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: lunch
  • Method: stove-top
  • Cuisine: international



Whipped Feta

4 ounces feta, room temperature

2 tablespoons whole-milk, plain greek yogurt

1 tablespoon lemon juice

2 tablespoons minced fresh flat-leaf parsley

Stuffed Pita

2 Dr. Praeger’s Sweet Heat Beet Veggie Burgers

2 pita pockets

2 cups arugula


  • In a small food processor or blender, combine the feta and yogurt. Pulse to combine then add in the lemon juice and parsley, pulsing a few more times. Alternatively, place the feta and yogurt in a bowl and stir/mash until well combined. Add in the lemon juice and parsley.
  • Cook the beet veggie burgers according to the package. Once done, slice in half. Warm the pita slightly over a gas stove flame or in a dry skillet. Slice in half and spread 1 to 2 tablespoons of the whipped feta on the inside of each pocket half.
  • Place one half of each veggie burger in the pocket and finish by stuffing the arugula on one side. Serve immediately.

Keywords: stuffed pita, whipped feta, vegetarian lunch