Chef Mikey's Vegetarian Burger (6 servings)

1 cup quick-cooking barley, already cooked
1 red roasted pepper (approximately ¼ cup chopped)
2 cups roasted butternut squash
2 cups sweet potatoes, peeled, roasted and diced
6-8 ounces white hominy, drained
12 ounces mushrooms, sliced
½ red onion, diced
2 cups fresh spinach, packed
2-3 tablespoons steak seasoning
¼ cup olive oil
¼ white wine
¼ cup fresh sage leaves, minced
Your favorite burger toppings




Prepare the red peppers, squash and sweet potatoes by drizzling with half the olive oil and placing in a 400oF oven until tender, turning to caramelize all sides. In a large sauté pan, heat the rest of the olive oil and sauté onions and mushrooms until caramelized.  Deglaze with white wine and cook until liquid has evaporated.  Add the spinach, sage, hominy and barley and cook until spinach has wilted. Add the oven roasted squash, sweet potatoes and peppers to the mix and cook until the ingredients become the consistency of a chunky paste.  Remove and allow to cool.  When cool to touch, continue to mix and fully incorporate all ingredients.  Divide the portions to hand form 6 patties. Season both sides of the patties with steak seasoning.  Using a nonstick pan, fry each patty for 2 minutes on each side. Top off with your favorite toppings, such as feta cheese and Chicago's green relish.