The Ultimate Gourmet Veggie Burger with Goat’s Cheese, Roasted Red Peppers and Caramelized Onions

Absolutely delicious!
notes - save mushroom stems to make a vegetable or mushroom stock

- 2 Tbsp olive oil
- ¼ large sweet onion, slided
- 2 medium Portobello mushrooms (about 4-5 inches in diameter), cut into ½” slices, stems removed
- ½ tsp thyme
- ¼ cup chopped fresh parsley
- 1 340g package of Ground Soy (i.e. Yves Veggie Ground Round Regular flavour or PC TGTBT)
- 1 egg, lightly beaten
- 1 cup of bread crumbs
- Salt and pepper to taste
+
-1 130 gram package soft goat’s cheese with herbs
- 1 large baguette or 6 buns (split in half and lightly toasted)
- Roasted red peppers
- Caramelized onions

Heat olive oil in large skillet over medium-high heat. Add sliced onions, Portobello mushrooms, thyme, salt and pepper. Saute for a few minutes until lightly browned, then reduce to medium heat. Add parsley and cook for a few more minutes or until onions and mushrooms are soft. Remove from heat and place in food processor with ground soy and beaten egg. Pulse until just mixed. Placed entire mixture into bowl, stir in bread crumbs, and season to taste with salt and pepper. For into one large oblong or 6 small patties.

Cook a few minutes on each side either on the bar-b-que, in a lightly oiled skillet over medium high heat, or on parchment paper in a 325 degree F oven for 20 minutes until heated through. Top with goat’s cheese and return to heat just until cheese is warm. Serve on the bread of your choice, topped with red pepper and caramelized onions.

- Recipe from Sara Harrel, The Veg Company