Oven Roasted Veggie Burger with Fresh Thyme

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Oven Roasted Veggie Burger with Fresh Thyme

 

4 whole Portobello mushrooms

2 large tomatoes

4 sprigs thyme, leaves removed and finely chopped

1 clove garlic, crushed

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil, divided

4 MORNINGSTAR FARMS ® Oven Roasted Veggie burgers

4 Country or Texas Toast bread slices

2 tablespoons balsamic vinegar

 

1. Scrape black skin from under the mushroom caps, place on baking

sheet with cap side up. Cut tomatoes into 1/2-inch thick slices

and place on a second baking sheet.

 

2. Combine chopped thyme, garlic, salt, pepper and 4 tablespoons of

olive oil. Brush mushroom caps and tomato slices with thyme-garlic

mixture, reserving 1/2 of thyme-garlic mixture.

3. Place mushrooms and tomatoes in 400°F oven. Bake tomatoes for 4

minutes. Bake mushrooms for 8 minutes. Remove from oven. Turn oven

temperature down to 350°F.

 

4. Prepare MORNINGSTAR FARMS Oven Roasted Veggie burgers in oven

according to package directions.

 

5. Brush bread slices with remaining thyme-garlic mixture. Warm

bread in 350°F oven for 3 minutes, do not let bread turn brown.

Remove bread and burger from oven.

 

6. Combine remaining 4 tablespoons of olive oil and balsamic

vinegar. Evenly drizzle half of oil-vinegar mixture over bread

slices. Top each slice of bread with Portobello mushroom, burger and

tomato slices. Drizzle remaining oil-vinegar mixture over burgers.

Serve immediately.

Yield: 4 Servings