Veggie Burgers with Balsamic Onions and Mushrooms

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

1. 1Warm the olive oil in an 8-inch nonstick skillet over medium heat. Add the sliced sweet onion, mushrooms, and chopped garlic. Cook for 8 to 10 minutes, stirring frequently, until the onions turn golden brown. Don't rush this step; letting the onions caramelize builds a deep, sweet flavor base.
2. 2Stir the balsamic vinegar, rosemary, salt, and pepper into the vegetables. Cook for 30 seconds until the vinegar evenly coats the onion mixture, then remove the pan from the heat.
3. 3Cook the veggie burgers according to the package directions.
4. 4Spread 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.
5. 5Spoon the caramelized onion and mushroom mixture over the patties. Top with the tomato slices, the remaining arugula, and the top halves of the buns.

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