Barley and Mushroom Veggie Burger: How to Make a Perfect Burger
Savor the Barley and Mushroom Veggie Burger—hearty barley, savory mushrooms, and fresh ingredients for a wholesome treat!
Equipment
- Large mixing bowls
- Food processor
- Baking sheet
- Aluminum foil
- Skillet
- Spatula
- Medium saucepan
- Measuring cups and spoons
Ingredients
For the Barley:
- 4 cups water
- 1 tablespoon salt divided
- 1 cup barley
- 1 bay leaf
For the Roasted Mushrooms and Garlic:
- 10 ounces mushrooms sliced
- 2 tablespoons tamari or soy sauce
- 2 tablespoons olive oil divided
- 1/4 teaspoon black pepper
- 1 garlic head halved crosswise
For the Patties:
- 2 medium carrots grated
- 1 small beet grated
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 cups canned chickpeas drained and rinsed
- 1/2 cup panko breadcrumbs
- 1/3 cup finely chopped walnuts
- 1 tablespoon Dijon mustard
For Cooking:
- 4 tablespoons olive oil for searing
Instructions
- Cook Barley: Preheat the oven to 400°F (200°C). In a medium saucepan, bring 4 cups of water and 1 tablespoon of salt to a boil. Add the barley and bay leaf, then reduce the heat to medium-low. Let it simmer, uncovered, for 25–30 minutes, or until the barley is al dente. Drain well and transfer barley to a large bowl. Remove the bay leaf and let the barley cool for about 15 minutes.
- Roast Mushrooms and Garlic: Toss mushrooms with tamari, 2 tablespoons olive oil, pepper, and 1/4 teaspoon salt. Spread the barley in a single, even layer on a large baking sheet. Place garlic halves on a piece of aluminum foil, drizzle with 1 teaspoon olive oil, and wrap tightly. Place foil packet next to mushrooms on the baking sheet. Roast for 40 minutes, stirring mushrooms twice during cook time, until browned and starting to dry. Let cool 10 minutes. Remove the skins from the garlic cloves and set them aside.
- Prepare Burger Mixture: Pulse cooled barley in a food processor until roughly chopped (about 15 pulses). Transfer to a large bowl. Stir the carrots, beets, cumin, and smoked paprika into the barley. Pulse the roasted mushrooms in a food processor for about 10 pulses, or until finely chopped. Add chickpeas to the food processor; pulse until roughly chopped (about 10 pulses). Transfer 1 cup of chopped chickpeas to the barley mixture. Process the roasted garlic cloves and remaining chickpeas in a food processor until smooth. Add this mixture to the barley mixture. Stir in panko breadcrumbs, walnuts, and Dijon mustard until well combined. Shape mixture into 8 patties, each about 1/2-inch thick and 1/2 cup in size.
- Cook Patties: Heat 2 tablespoons olive oil in a skillet over medium heat. Sear 4 patties at a time, cooking 2 minutes per side until golden and crispy. Repeat with remaining patties. Transfer seared patties to a baking sheet and bake at 400°F for 10 minutes, until tops and sides are crispy.
- Assemble and Serve: Toast buns, if desired. Spread vegan mayonnaise on the bottom bun. Add lettuce, pickles, red onion, tomato, and a patty. Top with vegan cheese and cover with the top bun.
- Enjoy your hearty and flavorful veggie burger! 🌱🍔
Notes
- These patties can be made ahead of time and stored in the fridge for up to 3 days.
- To make it gluten-free, replace panko breadcrumbs with gluten-free breadcrumbs.
- Use any variety of mushrooms, such as cremini, button, or shiitake, for a unique flavor twist.
- When roasting mushrooms, avoid overcrowding the baking sheet. Place the mushrooms in a single layer to cook evenly.
- Add a teaspoon of nutritional yeast to the patty mixture for an extra cheesy, umami boost.
- To make cleanup easier, line your baking sheet with parchment paper or a silicone baking mat.
- Freeze extra patties individually on a tray before transferring them to a freezer-safe bag or container. This prevents sticking.
- Pair these patties with a side of sweet potato fries or a fresh green salad for a complete meal.
- Experiment with herbs like parsley, cilantro, or thyme to introduce different flavor profiles into the mixture.