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Serving Size

Makes 50 servings; Serving Size - 1 sandwich

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Ingredients

NAME QUANTITY
Low Sodium Burger 50 - 2.25 oz. per pattie
Low Fat Yogurt 1 Quart
Yellow Mustard 1 Cup
Whole Grain Pita Breads, cut in half 25
Lettuce Leaves 50
Chipotle Powder 1 Tablespoon
Tomato Slices 50

Chipotle Mustard Sauce - Makes about 40 ounces

NAME QUANTITY
Low Fat Yogurt 1 Quart
Yellow Mustard 1 Cup
Chipotle Powder 1 Tablespoon

Method

  1. Make the Pinto Bean Salsa. In a large bowl place the Yogurt, Mustard, and Chipotle Powder and whisk to combine well.
  2. Heat the Low Sodium Burgers.
    1. Conventional Oven (Frozen Product): Preheat oven to 350°F. Cook for 16-18 minutes or until internal temperature reaches 165°F.
    2. Convection Oven (Frozen Product): Preheat oven to 350°F. Cook for 10-12 minutes or until internal temperature reaches 165°F.
  3. Place 1 lettuce Leaf in the ½ Pita Bread Pocket.
  4. Place 1 Burger in the Pocket.
  5. Place 1 Tomato Slice on top of the Burger in the Pita Pocket.
  6. Fill Squeeze Bottles with the Chipotle Mustard Sauce and serve as the condiment with the Pita Burgers. Serve.

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