Tex-Mex Veggie Burgers

 

1/2

cup frozen whole kernel corn

1/4

cup finely chopped red bell pepper

1

tablespoon cider vinegar

1/4

teaspoon chili powder

1/8

teaspoon ground cumin

2

frozen soy-protein vegetable burgers

2

whole wheat pita breads (6 inch), cut in half to form pockets

2

tablespoons reduced-fat sour cream

• 1 Heat gas or charcoal grill. In 1-quart saucepan, mix corn, bell pepper, vinegar, chili powder and cumin. Heat to boiling. Reduce heat to medium-low; cook about 5 minutes or until vegetables are crisp-tender.
• 2 Place burgers on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until thoroughly heated.
• 3 Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture and sour cream.