Recipes Ingredients Pasta and Grains Rice Recipes Shredded-Vegetable Burgers with Lime-Yogurt Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist. Ingredients 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 Directions 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. Rate it Print