Moroccan Pita Sandwiches

<p>Moroccan Pita Sandwiches</p>
Photo: Photo: Randy Mayor; Styling: Jan Gautro

Upgrade sandwich night by serving these hearty mini burgers in pita pockets. Pair with a small salad for a light, simple dinner in minutes.

Yield:

4 servings (serving size: 2 pita halves)

Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 370
Fat 9.1 g
Satfat 3.3 g
Monofat 3.9 g
Polyfat 0.9 g
Protein 31.2 g
Carbohydrate 39.6 g
Fiber 2.1 g
Cholesterol 31 mg
Iron 4.9 mg
Sodium 633 mg
Calcium 99 mg

Ingredients

Patties:
1/3 cup finely chopped onion
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
12 ounces ground round
1 large egg
Cooking spray
Sauce:
1 cup fat-free Greek-style yogurt
2 teaspoons tahini (sesame seed paste)
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 garlic clove, minced
Remaining ingredients:
4 (6-inch) pitas, halved
4 green leaf lettuce leaves
16 (1/4-inch-thick) tomato slices

Preparation

1. Preheat oven to 400°.

2. To prepare patties, combine first 10 ingredients. Divide into 8 equal portions; shape each into a 1/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties to pan; cook 5 minutes or until browned, turning occasionally. Arrange patties on a baking sheet. Repeat procedure with remaining patties. Bake at 400° for 5 minutes or until done.

3. To prepare sauce, combine yogurt and next 5 ingredients (through garlic). Spoon 2 tablespoons sauce into each pita half; top with 1 lettuce leaf, 2 tomato slices, and 1 patty.