Best 5 Yogurt Garlic Sauce For Veggie Burgers Recipes
Indulge in a symphony of flavors with our creamy and tangy yogurt garlic sauce, the perfect accompaniment to tantalize your taste buds and elevate your veggie burgers to new heights. Crafted with a harmonious blend of tangy yogurt, aromatic garlic, and a medley of herbs and spices, this versatile sauce offers a delightful balance of richness and freshness. Embark on a culinary journey with our diverse collection of veggie burger recipes, each promising a unique taste experience. From the classic crunch of our chickpea and sweet potato burgers to the hearty satisfaction of our black bean and quinoa burgers, and the innovative flavors of our roasted red pepper and feta burgers, there's a veggie burger symphony waiting to delight every palate.
Let's cook with our recipes!
VEGGIE BURGERS
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 15
Steps:
- Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
- Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
GREEK GRILLED BEYOND MEAT® BURGERS
Plant-based Beyond Meat® burgers with a Greek flair.
Provided by Soup Loving Nicole
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Grate cucumber and place in a colander to drain for 10 minutes. Press out any remaining liquid with paper towels.
- Stir together cucumber, yogurt, garlic, lemon juice, dill, and salt in a small bowl; set aside.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle Greek seasoning on both sides of burger patties.
- Place patties on the preheated grill and cook for 4 minutes. Flip and grill for 4 more minutes. Place burgers on buns and top with lettuce, onion, tomato, olives, and reserved cucumber sauce.
Nutrition Facts : Calories 491.2 calories, Carbohydrate 33.9 g, Cholesterol 11.3 mg, Fat 27.7 g, Fiber 2.3 g, Protein 28.1 g, SaturatedFat 3.4 g, Sodium 1452.1 mg, Sugar 7.5 g
YOGURT-GARLIC SAUCE FOR VEGGIE BURGERS
Serve this simple yogurt garlic sauce with our Veggie Burgers.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Combine yogurt, parsley, capers, garlic, and salt in a medium bowl. Season with pepper. Cover, and refrigerate for up to 1 day.
VEGGIE MINI BURGER PITA WITH CUCUMBER YOGURT SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 24
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
Steps:
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.
Tips:
- For a creamier sauce, use full-fat yogurt.
- If you don't have fresh garlic, you can use 1/4 teaspoon garlic powder.
- Add a pinch of salt and pepper to taste.
- If you like a spicy sauce, add a pinch of cayenne pepper or red pepper flakes.
- For a more herbaceous sauce, add a tablespoon of chopped fresh cilantro or parsley.
- Serve the sauce immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This yogurt garlic sauce is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for veggie burgers, but it can also be used on chicken, fish, or tofu. It's also a great dipping sauce for vegetables or crackers. With its creamy texture and tangy flavor, this sauce is sure to please everyone at your table.
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