Mushroom Barley Burgers Ingredients1 large Yukon gold or russet potato, peeled2 ½ cups (about 10 mushrooms) roughly chopped cremini mushrooms3 tablespoons olive oil, divided2 tablespoons Habanero Carrot Curry Sauce1 cup cooked pearl barley (see below)salt and pepper Instructions Boil the potato until fork tender, about 20 minutes. In a large non-stick pan, heat 1 tablespoon of olive oil, over medium heat. Cook the mushrooms (season with salt) until softened and moisture is released, stirring infrequently, about 5 minutes. Place the mushrooms into a medium bowl; add habanero sauce and stir, until combined. Mash the potato, season with salt and pepper. Add the mashed potatoes and cooked barley to the mushroom mixture. Season with salt and pepper and mix by hand. Shape into 4 thick patties, using a plate and compressing by hand. In the same skillet used for the mushrooms, heat the remaining 2 tablespoons of olive oil over medium heat. Add the patties and cook until browned on each side, about 2-3 minutes per side. Serve on a bun with toppings of choice or on its own. Pearl Barley Ingredients1 cup pearl barley3 cups water1 tablespoon Habanero Carrot Curry Sauce¼ teaspoon kosher salt Instructions In a medium saucepan fitted with a lid, bring all ingredients to a boil, over high heat. Once boiling, stir the barley, lower the heat to simmer, cover, cook for 20 minutes. Drain the barley in a strainer.
