This is one of my favorite ways to serve purchased veggie burgers.
I like this recipe best using hamburger-style veggie burgers. Mushroom/grain-based burgers work well also.
1 tablespoon extra virgin olive oil
8 ounces fresh white or crimini (brown) mushrooms, or a mixture, sliced
1 red or green bell pepper, seeded and cut into julienne strips
Salt and freshly ground black pepper to taste
4 veggie burgers, preferably hamburger-style
4 slices provolone cheese
4 hearty round sandwich rolls, preferably whole grain
In medium to large skillet, heat the olive oil over medium to medium-high heat. Add the mushrooms and bell pepper, along with salt and pepper to taste. Saute for 6-10 minutes, until the vegetables are cooked through and most of the mushroom liquid has evaporated. Keep warm.
Cook the veggie burgers according to the package directions. Top each veggie burger with a slice of provolone at the end of the cooking cycle, so that the provolone starts to melt but doesn’t get too runny.
Meanwhile, preheat broiler. Split the rolls, and lay them open - cut side up - on a broiler-proof pan. Broil until lightly toasted. Remove from heat.
Place one of the veggie burgers on each roll. Top evenly with the mushrooms and peppers.
-- 4 servings