Yogurt Garlic Sauce For Veggie Burgers Recipes

VEGGIE MINI BURGER PITA WITH CUCUMBER YOGURT SAUCE

Steps:

• For the veggie mini burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely.
• Puree half the can of cannellini in the bowl of a food processor. Add 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini, corn, panko, cilantro, salt, chili powder, cumin, garlic, pepper and lemon juice in a large bowl. Mix until the mixture comes together. Form 8 small patties, about 2-ounces each. Refrigerate the patties for 15 minutes to firm up.
• Heat the oil in a large nonstick skillet over medium heat. Cook the patties until golden brown, 5 to 8 minutes per side.
• For the sandwich build: Place 2 patties inside each pita, top with a dollop of Cucumber Yogurt Sauce, some lettuce and tomato. Serve while on the elliptical machine.
• Mix the cucumbers, yogurt, lemon juice, tahini, sugar, garlic in a small bowl. Sprinkle with hot sauce, salt and pepper.

YOGURT-GARLIC SAUCE FOR VEGGIE BURGERS

Steps:

• Combine yogurt, parsley, capers, garlic, and salt in a medium bowl. Season with pepper. Cover, and refrigerate for up to 1 day.

MEDITERRANEAN VEGGIE BURGERS WITH MINT-YOGURT SAUCE AND CARROT SALAD

Steps:

• In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
• Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
• Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
• In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

SHREDDED-VEGETABLE BURGERS WITH LIME-YOGURT SAUCE

Steps:

• Stir together yogurt, lime juice, and a pinch of salt in a small bowl. Refrigerate sauce, covered, until ready to use.
• Heat oil in a medium skillet over medium heat. Add onion, garlic, 1 1/2 teaspoons salt, and the pepper. Cook, stirring, until onion is translucent, about 5 minutes. Stir in curry powder and ginger; cook 3 seconds more. Add carrot, beets, and zucchini; cook, stirring often, until vegetables are just tender, about 2 minutes. Let cool 10 minutes.
• Pulse rice, chickpeas, and half of the vegetable mixture in a food processor until it forms a coarse paste. Transfer to a medium bowl. Stir in remaining vegetable mixture and the breadcrumbs. Season with salt and pepper.
• Shape into 6 oval patties (about 4 inches long). Refrigerate, covered, until cold, about 30 minutes (or up to 3 hours).
• Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Brush grill and burgers with oil. Grill burgers, flipping once, until charred and heated through, 3 to 4 minutes per side.
• Grill bread, flipping once, until softened and lightly charred. Serve burgers on bread; top with tomato and reserved yogurt sauce. Garnish with parsley.

DILLED CHICKPEA BURGERS WITH SPICY YOGURT SAUCE

Steps:

• In small bowl yogurt, garlic and curry and ground red pepper, set aside.
• Rinse and drain chickpeas; place half the chickpeas in a bowl and use a fork to mash together with chopped dill, shallots, bread crumbs and lemon juice.
• Place the remaining chickpeas in a food processor with tahini, cumin, salt and pepper and process until smooth; add to the mashed chickpeas. Stir together and form into 4 patties. Heat 1 tablespoon vegetable oil in a large skillet over medium-high eat; add burgers and cook until well browned, 10 minutes.
• Serve in pitas with yogurt sauce and tomato sauce.