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Veggie Burgers with Caramelized Onions
This hearty veggie burger features a savory topping of caramelized sweet onions and sautéed mushrooms. A splash of balsamic vinegar and fresh rosemary brings deep, earthy flavors to the quick vegetable topping. It makes a satisfying weeknight dinner that comes together in just a few minutes. Peppery baby arugula, juicy tomato slices, and sharp Dijon mustard layered on a soft pretzel bun complete the sandwich.
Ingredients
- 1 tablespoon olive oil
- ½ cup thinly sliced sweet onion, such as Walla Walla or Vidalia
- 4 mushrooms, sliced (about ⅔ cup)
- ½ teaspoon finely chopped garlic
- 1 teaspoon balsamic vinegar
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary leaves, crushed
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 veggie burgers
- 2 large pretzel buns or hamburger buns, split
- 4 teaspoons Dijon mustard
- ½ cup lightly packed baby arugula
- 2 tomato slices
Instructions
- 1Warm the olive oil in an 8-inch nonstick skillet over medium heat.
- 2Add the sliced sweet onion, mushrooms, and chopped garlic to the skillet. Cook for 8 to 10 minutes, stirring frequently, until the onions turn golden brown.
- 3Mix the balsamic vinegar, rosemary, salt, and pepper into the vegetables. Cook for another 30 seconds until the vinegar evenly coats the onion mixture, then remove from heat.
- 4Cook the veggie burgers according to the instructions provided on their packaging.
- 5Spread the Dijon mustard evenly over the cut sides of the split pretzel buns. Arrange half of the baby arugula on the bottom buns and place the hot veggie burgers on top.
- 6Spoon the caramelized onion and mushroom mixture over the patties. Add the tomato slices, the remaining arugula, and the top halves of the buns before serving right away.