Best 2 Shredded Vegetable Burgers With Lime Yogurt Sauce Recipes

Calling all veggie burger enthusiasts and healthy food aficionados! Get ready to tantalize your taste buds with our delectable Shredded Vegetable Burgers, a symphony of flavors and textures that will leave you craving for more. These burgers are not just another vegetarian option; they are a culinary masterpiece, a harmonious blend of crisp shredded vegetables, aromatic herbs, and savory seasonings, all held together by a secret ingredient that adds an unexpected twist. Served with a refreshing and tangy Lime Yogurt Sauce, these burgers offer a delightful balance of flavors that will keep you coming back for seconds. In addition to the mouthwatering burgers, we'll also guide you through making delectable Sweet Potato Fries and a crunchy Cucumber Salad, completing your meal with a trio of healthy and flavorful dishes. So, gather your ingredients, prepare your palate, and let's embark on a culinary journey that will transform your perception of vegetarian burgers forever.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED-VEGETABLE BURGERS WITH LIME-YOGURT SAUCE

Shredded-Vegetable Burgers with Lime-Yogurt Sauce image

Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Yield Makes 6

Number Of Ingredients 18

Ingredients

1/2 cup plain whole milk yogurt
2 teaspoons fresh lime juice
Coarse salt
1/4 cup vegetable oil, plus more for brushing
1 medium onion, finely chopped
5 garlic cloves, minced
3/4 teaspoon freshly ground pepper
3/4 teaspoon curry powder
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 large carrot, peeled and finely shredded in a food processor (3/4 cup)
2 small golden beets, peeled and finely shredded in a food processor (3/4 cup)
1 small zucchini, finely shredded in a food processor and squeezed between paper towels to remove excess liquid (3/4 cup)
1 1/2 cups cooked long-grain brown rice
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups fine fresh breadcrumbs
6 pieces flatbread, such as naan
Sliced tomatoes, for serving
Fresh flat-leaf parsley sprigs, for garnish

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.

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

Mexican bean burgers with lime yogurt & salsa image

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 20m

Yield Makes 6 burgers

Number Of Ingredients 9

Ingredients

2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

Steps:

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium

Tips:

Use a food processor to quickly and easily shred the vegetables.
Be sure to squeeze out as much excess moisture from the shredded vegetables as possible. This will help the burgers hold together better.
If you don't have bread crumbs, you can use crushed crackers or oatmeal.
Feel free to add other ingredients to the burgers, such as chopped nuts, seeds, or cheese.
Serve the burgers with your favorite toppings, such as lettuce, tomato, onion, and avocado.

Conclusion:

These shredded vegetable burgers are a healthy and delicious alternative to traditional beef burgers. They're packed with nutrients and flavor, and they're easy to make. Plus, they're a great way to get your kids to eat their vegetables! So next time you're looking for a healthy and satisfying meal, give these shredded vegetable burgers a try.