Veggie Burger From Mels Bar And Grill Recipes

BEST EVER VEGGIE BURGER

Steps:

• Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

VEGGIE BURGER FROM: MEL'S BAR AND GRILL

Steps:

• Peel, seed and dice cucumber.
• Place into mixing bowl.
• Add curry, 1 ounce olive oil, half the garlic, and salt and pepper to taste set aside.
• Slice both ends of onion, peel outer layer.
• Slice onions to desire thickness and put on plate.
• Brush on both sides with olive oil salt and pepper both sides.
• Place on medium hot grill and mark both sides.
• Place onions in bowl and cover with plastic wrap.
• Set aside for 20 minutes.
• Place yogurt, mint, salt and pepper into mixing bowl.
• Whisk thoroughly.
• Set aside in refrigerator.
• Lightly brush olive oil on all sides of veggie burgers and flat bread.
• Lightly salt and pepper burgers and place on medium grill 2-3 minutes each side.
• Coat each half of the flatbread with mint yogurt.
• Place veggie burger on one half of flatbread, top with cucumbers and grilled onions and serve.