Yogurt Garlic Sauce For Veggie Burgers Recipes

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YOGURT GARLIC SAUCE



Yogurt Garlic Sauce image

Try this easy recipe for yogurt garlic sauce that is often used for shawarma or over meat. It makes an excellent alternative to mayonnaise.

Provided by Saad Fayed

Categories     Sauces

Time 5m

Yield 8

Number Of Ingredients 4

16 ounces plain yogurt (cold)
2 garlic cloves (minced)
2 tablespoons lemon juice
Salt (to taste)

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.

Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 3 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 80 mg, Sugar 4 g, Fat 1 g, ServingSize 16 oz. (8 servings), UnsaturatedFat 0 g

VEGGIE MINI BURGER PITA WITH CUCUMBER YOGURT SAUCE



Veggie Mini Burger Pita with Cucumber Yogurt Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 24

1/2 cup quinoa, rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh cilantro
1 teaspoons kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lemon
1 tablespoon olive oil
4 whole wheat large pitas, about 8-inches in diameter, warmed
Cucumber Yogurt Sauce, recipe follows
Red leaf lettuce
1 large beef steak tomato, sliced
1/2 cup English cucumber, diced
1/2 cup non-fat Greek yogurt
1 tablespoon lemon juice
2 teaspoons tahini
1/4 teaspoon sugar
1 small clove garlic, grated
Hot sauce, for sprinkling
Salt and freshly ground black pepper

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.

CREAMY YOGURT GARLIC SAUCE



Creamy Yogurt Garlic Sauce image

A Creamy Yogurt Garlic Sauce is perfect for your homemade Doner Kebab, Shawarma, Kofta, Souvlaki or Falafels. A Middle Eastern, flavor packed condiment, garlic dip or spread. So simple and delicious!

Provided by Peter Kolesnichenko

Categories     Condiment     Sauce

Time 2m

Number Of Ingredients 4

1 cup Greek yogurt
3 garlic cloves (minced)
juice of ½ a lemon
salt to taste

Steps:

  • Mix all the ingredients together with a spoon. Refrigerate until ready to serve.

YOGURT-GARLIC SAUCE FOR VEGGIE BURGERS



Yogurt-Garlic Sauce for Veggie Burgers image

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

3/4 cup Greek yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon salt-packed capers, rinsed and chopped
1 small garlic clove, minced
1/2 teaspoon coarse salt
Freshly ground pepper

Steps:

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

DILLED CHICKPEA BURGERS WITH SPICY YOGURT SAUCE



Dilled Chickpea Burgers With Spicy Yogurt Sauce image

Veggie burgers would not be my first pick on a menu or something to make. The ingredients sound like a good blend for a veggie burger.

Provided by Ck2plz

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup plain yogurt
2 minced garlic cloves
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
1 (15 ounce) can chickpeas
1/3 cup chopped dill
1/2 cup minced shallot
2 tablespoons plain breadcrumbs
2 tablespoons lemon juice
2 tablespoons tahini
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 240.2, Fat 7.1, SaturatedFat 2, Cholesterol 8, Sodium 670.1, Carbohydrate 36.1, Fiber 5.7, Sugar 3.3, Protein 9.9

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

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.

LENTIL BURGERS



Lentil Burgers image

These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Hamburger     Lentil     Yogurt     Mushroom     Paprika     Lemon     Vegetarian     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield Makes 6

Number Of Ingredients 12

1 cup French green or brown lentils
½ cup whole-milk Greek yogurt
¼ tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
2 garlic cloves, finely grated, divided
Kosher salt
6 oz. crimini mushrooms, stems trimmed, finely chopped
2 Tbsp. white miso
¼ tsp. smoked paprika
4 Tbsp. (or more) extra-virgin olive oil, divided
¼ cup (or more) oat flour, gluten-free 1:1 blend, or all-purpose flour
Whole wheat or gluten-free buns, sprouts and/or lettuce, and pickle slices (for serving)

Steps:

  • Place lentils in a large saucepan and pour in water to cover by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain well, then let cool at least 10 minutes.
  • Meanwhile, mix together yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt.
  • Mash mushrooms, miso, paprika, 2 Tbsp. oil, and remaining garlic in a medium bowl with a spoon to combine. Add lentils and mix and smash until partly mashed but with lots of whole lentils still remaining. Add flour and vigorously stir until mixture holds together when squeezed in your hand; if it doesn't, continue to mash until it does, adding another 1-2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.
  • Heat 1 Tbsp. oil in a large nonstick skillet (patties will stick to a regular skillet) over medium. Cook 3 patties until deeply browned and crisp underneath, about 3 minutes. Carefully turn over; cook, adding more oil as needed to maintain a light coating around patties, until deeply browned and crisp on the other side, about 3 minutes. Transfer to a plate. Repeat with remaining patties and 1 Tbsp. oil.
  • Spread cut side of buns with reserved yogurt mixture. Build burgers with buns, patties, sprouts, and pickles.

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