These do not hold up well on their own until they are cooked, so you can’t exactly make them up ahead of time. I found myself making three at a time cause that’s what fit in my skillet with room to flip them over when needed. They do reheat really well, and .. well they froze well, but I haven’t eaten them after having frozen them yet… I’ll update with a comment in a few days after I’ve tried one from frozen, but I don’t see why they wouldn’t heat back up just fine. As for the sauce I topped them with, just mix the following together and let it sit for a bit before using:

• 1/2 cup plain yogurt
• about 2 tablespoons chopped, fresh cilantro
• 3 packets True Lime crystallized lime

You may remember me talking about True Lemon products recently. This is a case where having a “dry” product works really well. Yes, I could use some fresh lime juice (about 1/2 small lime), but it would thin out the yogurt, not the consistency I wanted. I suppose if I was starting with a thick, Greek style yogurt, or had strained my yogurt, adding the juice wouldn’t be an issue – but since I tend to keep the True Lime around for my water, it seemed like another perfect use for it. So try these out… I will have to try these as a “burger” one of these days… maybe on one of those sandwich thins instead of a bun. I’ll report back how it goes… they wouldn’t work for grilling, but I suppose these could have some possibility as a vegetarian option to a burger.