Ingredients
1/2
cup frozen whole kernel corn (from 12 oz bag)
1/4
cup finely chopped red bell pepper
1
tablespoon cider vinegar
1/4
teaspoon chili powder
1/8
teaspoon ground cumin
2
frozen vegetable burgers
2
whole wheat pita breads (6 inch), cut in half to form pockets
2
tablespoons reduced-fat sour cream
Preparation
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.
Cover and grill burgers over medium heat 8 to 12 minutes, turning once, until heated through.
Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture and sour cream.
