SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cumin-Crusted Veggie Burgers with Pineapple Salsa

Makes: 4 servings
Start to Finish 20 mins
Cumin-Crusted Veggie Burgers with Pineapple Salsa
Ingredients
  • 2  teaspoons  cumin seeds
  • 4  refrigerated or frozen meatless burger patties, thawed
  •  Olive oil
  • 6  slices  fresh or canned pineapple
  • 4  pita bread rounds or flatbreads
  • 1  tablespoon  bottled pepper and onion relish
  •  Fresh basil leaves (optional)
  •  Chopped peanuts (optional)
Directions

1. In a medium skillet heat cumin seeds over medium heat until they are fragrant and starting to brown, about 3 to 4 minutes. Transfer to a cutting board. Crush seeds using a mortar and pestle or with a rolling pin.

2. Brush burger patties with olive oil; coat with crushed cumin seeds. Blot excess moisture from pineapple slices and lightly coat with olive oil.

3. Grill pineapple slices on the rack of an uncovered grill directly over medium-high heat for 3 to 4 minutes per side or until heated through. Transfer to a cutting board. Add meatless patties to grill rack; cook for 4 minutes per side or until heated through, adding pita bread the last 3 to 4 minutes of grilling. Cover and keep warm.

4. Chop pineapple and place in a bowl; stir in relish.

5. Serve veggie burgers on pita bread with pineapple mixture. If desired, top with fresh basil and chopped peanuts.

Nutrition Facts (Cumin-Crusted Veggie Burgers with Pineapple Salsa)
  • Servings Per Recipe 4,
  • cal. (kcal) 316,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 52,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 12,
  • pro. (g) 19,
  • vit. A (IU) 49,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 619,
  • Potassium (mg) 177,
  • calcium (mg) 131,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe