Shredded Vegetable Burgers With Lime Yogurt Sauce Food

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.

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

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.

LAMB BURGERS WITH GREEK YOGURT SAUCE

Steps:

• For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
• For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
• Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.

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.

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.

CRUNCHY COCONUT AND LIME BURGERS

Steps:

• Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
• Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.

SHREDDED CARROT BURGERS

Steps:

• Equipment:.
• Food Processor with grater attachment, Medium Nonstick skillet, rubber spatula for flipping burgers.
• In a large bowl, mix carrots, scallions, curry powder, flour, yogurt, egg, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper until well combined. Use a 1/2 cup measuring cup and make 4 patties, pressing gently to make uniform, then turn out onto a plate.
• In a medium bowl, mix to combine shredded cabbage, 2 tablespoons olive oil, lemon juice and season to taste with salt and pepper. Set aside.
• Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook carrot burgers until golden and cooked through, about 3-4 minutes per side. Transfer to a towel-lined plate.
• To assemble burgers, top buns with carrot burger, slices roasted red peppers, avocado and red cabbage slaw.