Best Shredded Vegetable Burgers With Lime Yogurt Sauce Recipes

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.

HIDDEN VEGGIE BURGERS RECIPE BY TASTY

Steps:

• In a large bowl, season the beef with salt, pepper, garlic powder, and onion powder.
• Shred the carrots and broccoli using a box grater and add to the bowl with the beef.
• Mix well with a spoon or your hands and form into patties.
• Either pan-fry or grill until cooked. Top with cheese and let it melt.
• Assemble burger with your favorite toppings.
• Enjoy!

THE ULTIMATE VEGGIE BURGER

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.