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Mushroom Veggie Burgers

- 4 tbsp (60 ml) olive oil
- 2 cups (480 ml) sliced mixed mushrooms (such as cremini, oyster, shitake)

- 1 tsp (5 ml) fresh thyme leaves
- 2 veggie burgers
- 1/2 tbsp (8 ml) balsamic vinegar
- 2 slices cheese or Tofutti American Flavored Slices (vegan)
- 2 burger buns, lightly toasted
- salt and pepper to taste

In 2 tbsp (30 ml) of the olive oil, sauté the mushrooms and thyme over a medium-low heat. In the remaining olive oil, in a separate pan, cook the veggie burgers according to package directions.

When the mushrooms are almost done, add the balsamic vinegar and salt and pepper and mix well.

To assemble, place the veggie burger on one side of the bun, add the mushroom mixture and the real or vegan cheese and top with the other half of the bun.

Serves 2.