Veggie Burgers
- 2 small Yukon gold potatoes or 1 large russet potato (12 to 16 ounces total), peeled if desired and cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 1 pound mushrooms (preferably 1 portobello mushroom, 12 cremini mushrooms, and 10 shiitake mushrooms)
- 1/2 teaspoon dried thyme, or 2 teaspoons fresh thyme
- 2 tablespoons balsamic vinegar
- 1 cup cooked barley (or substitute brown rice or Kashi 7 Whole Grain Pilaf)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 to 6 soft, squishy buns, preferably whole grain
- This recipe is vegetarian
- Produce
- Mushrooms (1 pound)
- Thyme, dried (1/2 teaspoon)
- Yukon gold potatoes or 1 large russet potato, small (2)
- Condiments
- Balsamic vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Olive oil (3 tablespoons)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Barley, cooked (1 cup)
- Bread & Baked Goods
- Squishy buns, soft (4)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published October 29, 2012 (3 months ago).
151 people saved this recipe.
