Prep Time
20 min
Cook Time
40 min
Yields
5 servings
Try this deconstructed burger with all the fixin’s.
ADVERTISEMENT
ingredients
1 ½
lb(s) extra lean ground beef (675 g)
1
medium onion
1
large potato or two small potatoes
2
carrots
1
stalks celery
1
can tomatoes (15 oz)
3 ½
cup low sodium chicken stock (900 mL)
1
bay leaf
½
tsp thyme (2 mL)
½
tsp basil (2 mL)
1
tsp hot sauce (5 mL)
1
tsp horseradish (5 mL)
1
tsp Worcestershire sauce (5 mL)
¾
cup pot barley (170 mL)
Washed and cut seasonal fruit
½
cup grated cheddar cheese
4
to 6 multigrain buns
ADVERTISEMENT
directions
Step 1
In a pot, cook hamburger until no longer pink. Finely chop onion and add to hamburger pot as you cut.
Step 2
Wash and cube potatoes and add to pot.
Step 3
Slice carrots and chop celery, adding to pot as you cut.
Step 4
Add tomatoes, chicken stock, spices, hot sauce, horseradish, Worcestershire sauce and barley.
Step 5
Stir well and bring to a boil.
Step 6
Reduce heat, cover and simmer for one hour or until pot barley and veggies are tender.
Step 7
Wash fruit, cut and skewer or simply serve on a plate.
Step 8
Sprinkle grated cheddar cheese over individual portions.
Step 9
Serve with multigrain buns or whole wheat baguette.