There's nothing like a big, juicy burger that's packed with flavor. Since it was raining and we weren't able to grill I baked the burgers in the oven. First, I roasted up the veggies, then topped burgers and they were a hit for sure ~ bite after mouthwatering bite. Packed with roasted zucchini, onions, eggplant, mushrooms and tomatoes these burgers are sure to please; even on a rainy day!
2 lbs. ground beef
1/4 cup olive oil
1/3 cup zucchini, quartered and sliced (1/4")
1/2 cup Chinese eggplant, quartered and sliced (1/4")
1 cup mushrooms, halved and sliced
1 cup onion, chopped
1 cup cherry tomatoes, halved
Salt and pepper to taste
Toppings:
4 onion slices (1/2")
12 cherry tomatoes
optional: Gouda or smoked cheddar cheese slices
PREPARATION:
Preheat oven to 350 degrees or prepare outdoor grill
1. In a large bowl, combine zucchini, eggplant, mushrooms and onion. Pour olive oil over mixture and toss well to combine. Add cherry tomatoes and toss again to combine.
2. Place the 4 onion slices and 12 cherry tomatoes (for topping) on one end of the baking sheet; brush with olive oil. Spread vegetable mixture from the bowl evenly on the baking pan; season with salt and pepper.
3. Bake for 25-30 minutes. Remove from oven and let cool.
4. Place the ground beef in the large bowl and break apart. Add the roasted vegetables and kneed to combine well.
5. Form into 6-8 patties. Cover with plastic wrap and refrigerate to allow patties to set.
6. Cooking burgers: outdoor grill, be sure to spray grill with non-stick cooking spray; oven indoors, set on broiler pan and bake for 20-23 minutes in a 350 degree oven. If you are topping with cheese, add the slice on the top of the burger for the last 3 minutes.
7. Top with the roasted onion slice and cherry tomatoes.
8. Serve and enjoy!
