Do you ever crave two things at once, and can’t decide what to eat? Do you ever wish you could smash together two favorite dishes, even though they would probably never, ever taste good together? Sushi and lasagna come to mind, as do avocados and ice-cream. Some of my favorite things should just never be together on a plate.
But then, there are those inexplicably weird combinations that are so strange they totally work and taste AMAZING: chicken tikka masala burritos, lavender Earl Grey ice-cream, egg and potato pizza, and this sandwich, which we have previously discussed and you still haven’t tried, have you? Get on it.
The latter is also the case with mediterranean curry burgers. A perfect blend of crumbly burger, with the freshness of mediterranean food, and a hint of Indian spices to put a fire in your belly. And the best part? Completely vegetarian, with a vegan option, and if you can find G-free pitas, you can have it that way, too.
Incidentally, the orange was just for color, but it’s actually the perfect dessert to add some tartness to your palate and cut the spicy. And also to prevent scurvy. Must keep on top of that, also.
MEDITERRANEAN CURRY BURGERS
For the burger:
. 1 frozen Amy’s Organic veggie burger
. 1 whole wheat (or g-free, or rice flour, or whatever) pita
. 1 cup of spinach
. 1/4 cup of cucumber, thinly sliced
. 1/4 cup of tomato, thinly sliced
. 4 tbs. plain greek yogurt
. 2 tbs. hummus
For the dipping sauce:
. 3 tbs. ketchup
. 1/2 tps. sweet yellow curry powder
. 1/2 tbs. siracha sauce
1. Bake the burger at 350 in a toaster oven or regular oven for 15-20 minutes, depending on your oven’s strength
2. Halve the pita, spreading hummus and greek yogurt inside, laying out the cucumber and tomato slices, and stuffing with spinach
3. Halve the burger, and insert into the pockets, topping with additional Greek yogurt and spicy curry ketchup, if desired.