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Recreating Mel’s Bar and Grill’s Veggie Burger at Home

I still remember the first time I bit into a veggie burger that actually made me excited about meatless Monday. It wasn’t some dry, crumbly disc that tasted vaguely of sadness, but a vibrant, flavorful explosion that held its own against any beef patty. It happened at a small bar and grill—I can’t quite remember the name. Now, years later, I’ve reverse-engineered and adapted a recipe that brings that same kind of joy to my own kitchen, inspired by the spirit of places like Mel’s. Get ready to ditch your preconceived notions about veggie burgers – this one’s a game-changer.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Vegetarian

Ingredients

1 package Morningstar Farms Grillers (or your favorite veggie burger brand)
4 pieces flat bread or 4 pieces pita bread
1 red onion
1 cucumber
1 tablespoon fresh, minced garlic
1 ounce curry powder
1 ounce white wine vinegar
4 ounces extra virgin olive oil
4 ounces plain yogurt
2 ounces fresh mint, julienne
Kosher salt
Black pepper

Equipment Needed

Mixing bowls
Cutting board
Knife
Grill or grill pan
Whisk
Plastic wrap
Refrigerator

Instructions

Begin by preparing the cucumber salad. Peel, seed, and dice the cucumber. The smaller the dice, the more integrated the flavors will be.
Place the diced cucumber into a mixing bowl.
Add the curry powder, 1 ounce of olive oil, half of the minced garlic (about ½ tablespoon), and salt and pepper to taste. Mix well to combine. Set this cucumber salad aside. The flavors will meld together as it sits.
Next, prepare the grilled onions. Slice off both ends of the red onion and remove the outer layer.
Slice the onions to your desired thickness. Aim for slices that are about ¼ inch thick – this allows them to caramelize nicely on the grill. Place the onion slices on a plate.
Brush both sides of the onion slices with olive oil. Season both sides with salt and pepper.
Place the onions on a medium-hot grill (or grill pan). Mark both sides of the onions, allowing them to develop some char and soften. This will take approximately 3-4 minutes per side, depending on the heat of your grill.
Place the grilled onions in a bowl and cover with plastic wrap. Set aside for 20 minutes. This allows the onions to steam slightly and further soften.
While the onions are resting, prepare the mint yogurt sauce. In a mixing bowl, combine the plain yogurt, julienned fresh mint, salt, and pepper.
Whisk the ingredients together thoroughly until the mint is evenly distributed throughout the yogurt.
Place the mint yogurt sauce in the refrigerator to chill until ready to assemble the burgers. The coolness of the yogurt will provide a refreshing contrast to the warm burger and onions.
Lightly brush olive oil on all sides of the veggie burgers and the flat bread (or pita bread).
Lightly salt and pepper the burgers.
Place the veggie burgers on a medium grill for 2-3 minutes per side, or until heated through and slightly browned. Be careful not to overcook them, as they can become dry.
Once the veggie burgers are cooked and the onions have rested, it’s time to assemble the burgers. Coat each half of the flatbread with the mint yogurt.
Place a veggie burger on one half of the flatbread.
Top the burger with the cucumber salad and grilled onions.
Serve immediately and enjoy!

Expert Tips & Tricks

For extra flavor, try marinating the Morningstar Farms Grillers in a mixture of balsamic vinegar, soy sauce, and garlic powder for about 30 minutes before grilling. This will add depth and complexity to the burger.
If you don’t have a grill, you can pan-fry the veggie burgers in a skillet with a little olive oil. Cook them over medium heat for about 4-5 minutes per side, or until heated through.
To prevent the veggie burgers from sticking to the grill, make sure the grill grates are clean and well-oiled before cooking.
If you prefer a spicier burger, add a pinch of red pepper flakes to the cucumber salad or a dash of hot sauce to the mint yogurt sauce.
For a richer flavor, use Greek yogurt instead of plain yogurt in the mint sauce. Greek yogurt is thicker and creamier.

Serving & Storage Suggestions

Serve these delicious veggie burgers immediately after assembling. The combination of the warm burger, cool yogurt sauce, and fresh cucumber and onions is best enjoyed fresh.

If you have leftovers, store the components separately. Keep the cooked veggie burgers, grilled onions, and cucumber salad in airtight containers in the refrigerator for up to 3 days. Store the mint yogurt sauce in a separate airtight container in the refrigerator for up to 2 days.

To reheat the veggie burgers, you can microwave them, pan-fry them, or bake them in the oven until heated through. Reheat the grilled onions in a skillet or microwave. Do not reheat the cucumber salad, as it will become soggy. Assemble the burgers with fresh mint yogurt sauce when ready to serve.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	324 kcal	N/A
Fat	30.6g	47%
Saturated Fat	4.8g	23%
Cholesterol	4mg	1%
Sodium	25.6mg	1%
Carbohydrate	12.8g	4%
Dietary Fiber	4.2g	16%
Sugars	4.1g	N/A
Protein	3.4g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan Version: Substitute the plain yogurt with a plant-based yogurt alternative, such as soy yogurt, almond yogurt, or coconut yogurt. Ensure the flatbread is also vegan-friendly.
Gluten-Free: Use gluten-free flatbread or pita bread.
Different Veggie Burger: Experiment with different brands and types of veggie burgers. Black bean burgers, mushroom burgers, or even homemade veggie burgers would work well in this recipe.
Spicy Kick: Add a pinch of cayenne pepper to the cucumber salad or a drizzle of sriracha to the mint yogurt sauce for a spicy twist.
Mediterranean Flair: Substitute the curry powder in the cucumber salad with a mixture of dried oregano, thyme, and rosemary. Add some crumbled feta cheese to the burger for a Mediterranean touch (omit for vegan).

FAQs (Frequently Asked Questions)

Q: Can I use dried mint instead of fresh mint in the yogurt sauce?
A: Fresh mint is highly recommended for the best flavor and aroma. If you must use dried mint, use about 1 teaspoon of dried mint for every 2 ounces of fresh mint.

Q: Can I make the cucumber salad ahead of time?
A: Yes, you can make the cucumber salad a few hours ahead of time. However, keep in mind that the cucumber may release some water as it sits, so you may need to drain off any excess liquid before serving.

Q: What’s the best way to grill the onions to prevent them from burning?
A: Grill the onions over medium heat and brush them with olive oil before grilling. This will help to prevent them from sticking and burning. You can also use a grill basket or foil packet to grill the onions, which will help to protect them from the direct heat of the grill.

Q: Can I use a different type of flatbread?
A: Yes, you can use any type of flatbread you like. Naan bread, tortillas, or even toasted baguette slices would all work well.

Q: Can I freeze the veggie burgers?
A: Yes, you can freeze the cooked veggie burgers. Allow them to cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag. They can be stored in the freezer for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Final Thoughts

This veggie burger recipe is more than just a meatless alternative; it’s a celebration of fresh flavors and vibrant textures. The combination of the savory grilled burger, the refreshing cucumber salad, the sweet caramelized onions, and the cool mint yogurt creates a symphony of tastes that will leave you wanting more. Don’t be afraid to experiment with different variations and substitutions to make it your own. Share your creations and feedback – happy grilling!

Veggie Burger From: Mel’s Bar and Grill Recipe