Martha Stewart Living Double-Portobello Burgers with Roasted Tomatoes

Mushrooms have a way of disappearing off plates when my four-year-old is around. He loves them so much that he will pick out every single one off his plate and then systematically go around to every other person and take theirs as well. One of his other great loves is a good hamburger, especially the buns. So I was intrigued when a recent issue of Martha Stewart Living combined two of his favorite foods in a recipe for double-portobello burgers with roasted tomatoes.

I had no problem finding quality portobello mushrooms at my local grocery store. They actually had both pre-packaged and bulk, with the bulk variety being almost half the price (much better deal!). This recipe does take some prep time, with the tomatoes and mushrooms being roasted in the oven for 25 minutes. However, once they are roasted, the remainder of the recipe goes together in less than 10 minutes. As I've stated before my oven broiler is broken, so I used my convection toaster oven's broil setting and they turned out perfect.

My four-year-old loved these burgers. He even went so far as to eating his brother's left overs out of the fridge later in the evening as a snack. Next time I make these I might pat down the mushroom with a paper towel after roasting, I found them to be a little watery. The roasted tomatoes were delicious with the mushrooms and made a nice edition to the burger. This recipe was a great way to get a vegetarian recipe into my meat-oriented family's diet.

For the link go to Martha Stewart Living Double-Portobello Burgers with Roasted Tomatoes.

Better Homes and Garden's Veggie Burgers

Finding a great tasting veggie burger can be a difficult endeavor. Many of  recipes fail to bind properly or burn on the stove due to a lack of fat. Store-bought veggie burgers tend to be dry or lacking in flavor. With that in mind I was pleased to see a new veggie burger recipe to try in the March issue of Better Homes and Gardens.

All ingredients in this recipe are easily found at any grocery or supermarket. The prep is very easy and takes far less than the 25 minutes stated in the recipe (it took me about 10). Even the tomato-basil sauce was a snap to make in my food processor. I used a stainless steel pan but would use a non-stick next time to more evenly brown the burgers. The recipe uses a nice blend of pre-made and fresh ingredients, making it an easy and quick vegetarian weekday option.

My family liked this recipe. The burgers were quick and, unlike many recipes, did a nice job of binding together before being added to the pan. My husband thinks adding mozzarella slices to the recipe would be a nice addition. I would use this recipe again as a quick way to get a vegetarian meal on my family table.

The recipe can be found at Better Homes and Gardens Veggie Burgers.