Mushroom Burgers

These go over well for a light dinner. I like to dress these in pitas with shredded lettuce, cukes, diced tomatoes...

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  stalk celery, diced
• 1  medium carrot
• 1  head garlic, roasted
• 1  medium yellow onion
• 1  teaspoon oregano
• 1  teaspoon basil
• 1  teaspoon tarragon
• 1  teaspoon olive oil
• 1  lb cremini mushroom
• 1  cup  cooked pearl barley
• 1  cup rolled oats
• 1⁄2 cup  toasted  pumpkin seeds
• 1⁄2 cup  toasted pecans
• 1⁄4 cup tahini
• 2  teaspoons soy sauce
•  oil, for frying (optional)

Directions

1. In a large saucepan combine the celery, carrot, garlic, onion, spices, and saute in the olive oil.
2. Add the mushrooms and cook until all the liquid evaporates.
3. In a large mixing bowl combine the barley, oats, seeds and nuts, tahini, and soy sauce.
4. Toss well and add the cooked mushroom mixture.
5. Mix well and chill for 4 hours.
6. Form into 5 or 6 patties, pressing well and fry in oil until browned or bake on a lightly greased baking sheet in a 375 degree oven for 25 minutes, turning once.