Athens Veggie Burgers

These veggie burger patties are topped with a fresh salad mixture of spinach, cucumbers, scallions, and tomatoes. A light vinaigrette dressing adds the finishing touch to this recipe.

Athens Veggie Burgers
Servings: 4 Prep 10 mins Cook 8 mins


  • 1 1/2 cups loosely packed baby spinach
  • 1/2 cucumber, peeled, seeded and diced
  • 2 scallions, chopped
  • 1 plum tomato, cored and diced
  • 1/4 cup crumbled reduced-fat feta cheese
  • 2 tablespoons bottled light vinaigrette
  • 4 veggie burger patties
  • 4 whole-wheat mini pitas
  • 1/4 cup light mayonnaise

Make It

1. Stack baby spinach leaves and cut into thin strips, discarding stems. Place in a large bowl and combine with cucumber, scallions, tomato and feta cheese. Toss gently to combine, then add dressing and toss. Set aside.

2. Heat veggie burgers for 8 minutes or as per package directions (either on grill or in skillet). Warm pitas in a toaster oven or toaster. Spread each pita with 1 tablespoon of the light mayonnaise. Top each with a veggie burger, then with 1/4 of the salad topping (1/2 cup per burger). Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 282, Fat, total (g): 11, chol. (mg): 15, sat. fat (g): 3, carb. (g): 30, fiber (g): 6, pro. (g): 17, sodium (mg): 814, Percent Daily Values are based on a 2,000 calorie diet.