Balsamic Mushroom Jalapeno Burgers with Salt and Vinegar Chips

Tonight, Lindsay and I went for dinner at my family’s house and offered to cook–which on the surface seems like a great idea, but it is almost impossible to find something that everyone will eat. They are all very meat and potatoes so we like to take recipes they might have and create a vegetarian version. We decided to make balsamic mushroom jalapeno burgers with salt and vinegar chips.






What you’ll need:
A large container of baby bella mushrooms
1 chopped jalapeno
1 cup wheat flour (may vary)
6 tbsp balsamic vinegar
3 eggs
8 sliced potatoes
3 pieces of small marble rye bread
6 cups white vinegar
Garlic salt
Sea salt

Recipe (makes 8 burgers and a baking sheet of chips):
For the potatoes: preheat oven to 450. boil enough water to cover sliced potatoes in a large sauce pan and boil for 10 minutes. Drain. Pour potatoes back into the same pan and cover with the 6 cups of white vinegar. Boil for another 10 minutes. Drain. Place potatoes on a baking sheet lined with aluminum and coated with cooking spray. Sprinkle with sea salt and place in oven. Allow potatoes to cook in oven for 20 minutes, sprinkle sparingly with white vinegar and place back in the oven. Allow to cook for 10 more minutes, then flip the potatoes and allow to cook for 20 more. The cooking time may vary depending on how thick you sliced your potatoes and how crispy you want them to be. I would just keep an eye on them as they cook checking every 10 minutes or so.

We’ve also done this recipe with soaking the potatoes in the vinegar for a couple of hours and slicing them a good deal thinner to create what seems to be the equivalent to “thick cut” chips.

For the burgers: drop the heat down to 350. Cook down the mushrooms in a wok with some vegetable oil, sprinkle with garlic salt to your liking, and add in chopped jalapeno. You’ll want to cook the mushrooms until they are somewhat browned. Remove from heat and mash with a potato masher keeping a thick consistency and place in bowl. Set in freezer to cool. Once cooked, add in the 3 eggs, whisk together. Add the wheat flour and bread, mix, then add balsamic. You may need to add in some more wheat flour until the mixture is able to be formed into patties. With damp hands, mold patties and place on a baking sheet coated with aluminum foil and cooking spray.


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