Burgers with Balsamic Glazed Vegetables Recipe

Grilled vegetables atop of a great tasting burger. What’s not to love!
  • Ready in: 35 minutes
  • Prep time: 23 minutes
  • Chill/Cook time: 12 minutes
  • By:
  • Servings: Makes 6 servings.

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  • 1½ pounds lean ground beef
  • 1 packet Grilled Veggie Dip Mix
  • 1 medium red bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 (8 ounce) package sliced fresh button mushrooms
  • ¼ cup Pomegranate Balsamic Vinegar of Modena
  • 3 tablespoons olive oil
  • 6 slices provolone cheese

cooking methods

  • Grill


  1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties.
  2. Place red pepper, onion and mushrooms on a double sheet of aluminum foil. Drizzle with vinegar and oil. Salt and pepper as desired. Bring together 2 sides of foil; seal edges, making a ½-inch fold. Fold again, allowing space for heat circulation. Fold each side to seal.
  3. Prepare grill to medium heat. Place patties and vegetable packet on grill. Grill, turning burgers once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Top burgers with cheese; grill until cheese is melted.
  4. Serve vegetables on top of burgers.

Makes 6 servings.

Serve with fresh fruit kabobs drizzled with Pomegranate Balsamic Vinegar of Modena.

Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.

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