Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
27 Mins
Total Time
27 Mins
6 servings (serving size: 1 burger)

The bean mixture is sticky, so it helps to wet the measuring cup before scooping to form patties.

How to Make It

Step 1

Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan, and swirl to coat. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently. Place mixture in food processor. Add oats and next 8 ingredients (through egg); process until smooth.

Step 2

Wipe pan with a paper towel. Return pan to medium heat. Add remaining 2 teaspoons olive oil to pan, and swirl to coat. Working with one portion at a time, spoon bean mixture into a 1/2-cup dry measuring cup, and carefully remove bean mixture with a rubber spatula onto pan. (Bean mixture is very soft and sticky.) Using spatula, shape mixture into a 3/4-inch-thick round patty. Repeat procedure 5 times to form 6 patties. Cook 8 minutes or until golden, turning after 4 minutes.

Step 3

Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Lisajane's Review

October 08, 2013
This recipe was good, but not quite as good as I thought it would be. That being said, the sauce was delicious!

Naomi4's Review

June 25, 2012

LDombeck's Review

January 16, 2012
These were really yummy. They were easy to make and froze well to have for a quick lunch during the week. I didn't use the sour cream/feta b/c I am dairy-free, but I subbed some hummus and it was still wonderful.

EllenDeller's Review

August 13, 2011
Liked these a lot, but I made these changes: add 2 jalapenos in with the onion, add 2 tsp. lemon juice and 1/8 cup chopped parsley to mixture, and use the oven-roasted almonds sold as a snack food. Very important: add 2 TB seasoned bread crumbs for more body and more flavor. (Next time, I might even use the SMOKED almonds for even more flavor). Go gently in the food processor--you don't want a paste! I made these (and sauce) in the morning so the flavors could meld all day and make for easy post-work prep in the evening. Also--BIG CHANGE from method given--I divided them into six portions while still in the food processor, scooped each one up and gently molded into a patty. Then I chilled the patties all day--no crumbling or shaping problems at all!

lindyblue's Review

July 21, 2011
The burgers didn't have a strong flavor, but they were still flavorful. I'm not a fan of sour cream, so I skipped the recommended dressing and topped them with hot sauce. That added a little spice. The recipe made it sound like it would be difficult to get the patties into the skillet, but I didn't think it was that difficult.

creamcheese's Review

July 17, 2011
This was great - hearty, filling, and freezes well. Substituted 1 cup dry beans (and cooked them) for the canned beans. Agreed that you could easily double the garlic. But still, a great recipe for the lunch box.

stefaniegano's Review

June 19, 2011
doubled the garlic and used a lot more sage; good texture and the combination of the pita with the burger, veggies and spread is great.

kiminchi's Review

June 19, 2011

markhall's Review

June 15, 2011
I made this recipe with everything except the feta. It was delicious. I like sage and it has a predominant sage flavor. It is easy to make compared to other vegie burger type recipes. I think thinly sliced fresh onion is also good on these with the lettuce and tomato. They look good when served if you cook them at medium and do not let them burn. I like the excellent vegie burger recipe from Brenda's in Minneapolis also but this is 2/3 less time and ingrediants. They also freeze well.

DanaElaine's Review

June 13, 2011