Shredded-Vegetable Burgers with Lime-Yogurt Sauce


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


  • ½ cup plain whole milk yogurt

  • 2 teaspoons fresh lime juice

  • Coarse salt

  • ¼ cup vegetable oil, plus more for brushing

  • 1 medium onion, finely chopped

  • 5 garlic cloves, minced

  • ¾ teaspoon freshly ground pepper

  • ¾ teaspoon curry powder

  • 1 tablespoon plus 1 teaspoon grated peeled fresh ginger

  • 1 large carrot, peeled and finely shredded in a food processor (¾ cup)

  • 2 small golden beets, peeled and finely shredded in a food processor (¾ cup)

  • 1 small zucchini, finely shredded in a food processor and squeezed between paper towels to remove excess liquid (¾ cup)

  • 1 ½ cups cooked long-grain brown rice

  • 1 can (15 ounces) chickpeas, drained and rinsed

  • 1 ½ cups fine fresh breadcrumbs

  • 6 pieces flatbread, such as naan

  • Sliced tomatoes, for serving

  • Fresh flat-leaf parsley sprigs, for garnish


  1. Stir together yogurt, lime juice, and a pinch of salt in a small bowl. Refrigerate sauce, covered, until ready to use.

  2. 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.

  3. 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.

  4. Shape into 6 oval patties (about 4 inches long). Refrigerate, covered, until cold, about 30 minutes (or up to 3 hours).

  5. 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.

  6. Grill bread, flipping once, until softened and lightly charred. Serve burgers on bread; top with tomato and reserved yogurt sauce. Garnish with parsley.

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