Tovala Tray Burgers with Roasted Russet Wedges + Garlicky Mushrooms
Tovala-friendly “burger night” without the flare-ups: roast or broil patties on the tray, roast potato wedges alongside, and top with quick garlic mushrooms made on the stove (or roast them too).
Back to full listIngredients
- Simple Truth® 85/15 Natural 100% Grass-Fed Beef Burgers (sale item) 2 patties $10.99 (sale) per 4 ct / 21.3 oz
- Kroger® Russet Potatoes (sale item) 1 large russet (10–12 oz), cut into wedges $1.99 (sale) per 5 lb
- Simple Truth Organic® Whole Baby Bella Mushrooms (sale item) 8 oz, sliced $3.50 (sale) per 8 oz
- Organic spinach 2 cups (optional, for topping) $2.79
- Garlic 1–2 cloves, minced
- Olive oil 1–2 tbsp
- Buns or butter lettuce 2 buns or 6–8 lettuce leaves
- Salt & black pepper to taste
- Optional: cheese slices 2 slices
Instructions
- Tovala setup: Use sheet tray; lightly oil. If you have the rack, you can place burgers on rack over tray to let fat drip (less splatter).
- Roast potatoes first: Toss wedges with 1 tbsp oil, salt, pepper. Place on tray. Roast/High-heat ~12 minutes.
- Add burgers: Season patties with salt and pepper. Add to tray (or rack). Continue cooking ~8–12 minutes depending on thickness, flipping once if your model doesn’t brown evenly. Add cheese during last 1–2 minutes if using.
- Mushrooms (two options): - Stove (best browning): Sauté mushrooms in a pan with a little oil, salt, pepper; add garlic at end. - Tovala tray (easier): Toss sliced mushrooms with a drizzle of oil, salt, pepper; add to tray for the last ~6–8 minutes, stirring once halfway.
- Optional spinach: Toss onto hot mushrooms for 30 seconds to wilt (or use fresh).
- Assemble: Serve burgers on buns or lettuce, topped with garlicky mushrooms (and spinach). Serve with roasted wedges.
Health notes: Portion-controlled, high protein. Keep toppings veggie-forward; choose whole-grain buns or lettuce wraps.
Drink pairing: Pinot Noir (light-to-medium) or a fruity Grenache.