Recipes and Cooking Burgers Cumin-Crusted Veggie Burgers with Pineapple Salsa 4.5 (2) Add your rating & review Smoky cumin and peppery basil provide perfect balance to the sweet pineapple and tangy relish that top these incredible veggie burgers. Choose pineapples that are slightly soft to the touch, with a full, strong color and no signs of greening. Leaves should be crisp and green, with no signs of browning or yellowing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 30, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 teaspoon 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 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. Brush burger patties with olive oil; coat with crushed cumin seeds. Blot excess moisture from pineapple slices and lightly coat with olive oil. 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. Chop pineapple and place in a bowl; stir in relish. Serve veggie burgers on pita bread with pineapple mixture. If desired, top with fresh basil and chopped peanuts. Rate it Print Nutrition Facts (per serving) 316 Calories 5g Fat 52g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 316 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 619mg 27% Total Carbohydrate 52g 19% Total Sugars 12g Protein 19g Vitamin C 8.9mg 45% Calcium 131.3mg 10% Iron 4.3mg 24% Potassium 177mg 4% Folate, total 68.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.