Ultimate Veggie Burgers

Reading Time: 2 minutes

These veggie burgers are packed with a flavorful mix of pearl barley, chickpeas, mushrooms, and crunchy panko. With their hearty texture and savory notes, they’re perfect for a satisfying meal. Just ensure that the panko is evenly mixed into the patty mixture for the best results.

Ingredients:

• For the Barley:
• 4 cups water
• 1 tablespoon plus 1/4 teaspoon kosher salt, divided
• 1/3 cup uncooked pearl barley, rinsed
• 1 dried bay leaf
• For the Mushrooms:
• 1 pound fresh button mushrooms, stemmed and quartered
• 2 tablespoons tamari or soy sauce
• 6 tablespoons plus 1 teaspoon olive oil, divided
• 1/2 teaspoon black pepper
• 1 head garlic, halved crosswise
• For the Patties:
• 2 medium carrots, peeled and shredded (about 3/4 cup)
• 2 small beets, peeled and shredded (about 3/4 cup)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (15 1/2-ounce) can chickpeas, drained and rinsed
• 1/3 cup gluten-free panko (or regular panko)
• 1/4 cup finely chopped walnuts
• 1 tablespoon whole-grain or Dijon mustard
• For Serving:
• Toasted hamburger buns
• Vegan mayonnaise
• Butter lettuce
• Pickles
• Sliced red onion
• Sliced tomato
• Vegan cheese (optional)

Directions:

1. Prepare the Barley:

• Preheat oven to 400°F. Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Add barley and bay leaf, then return to a boil. Reduce heat to medium-low and simmer until barley is al dente, about 25 to 30 minutes. Drain well and transfer to a large bowl. Remove and discard the bay leaf. Let cool slightly, about 15 minutes.

1. Roast the Mushrooms and Garlic:

• Toss mushrooms with tamari, 2 tablespoons oil, pepper, and remaining 1/4 teaspoon salt on a large baking sheet. Place garlic halves on a sheet of aluminum foil, drizzle with 1 teaspoon oil, and wrap tightly. Place on the baking sheet with mushrooms. Roast until mushrooms are browned and beginning to dry out, about 40 minutes, stirring twice. Let cool on the baking sheet for 10 minutes. Discard the garlic skins and set cloves aside.

1. Prepare the Patty Mixture:

• Pulse cooled barley in a food processor until roughly chopped. Transfer to a large bowl. Add carrots, beets, cumin, and paprika. Pulse roasted mushrooms in the food processor until finely chopped, then add to the barley mixture. Pulse chickpeas until roughly chopped, adding 1 cup to the barley mixture. Process remaining chickpeas with roasted garlic until smooth. Add to the barley mixture.

1. Form and Cook the Patties:

• Stir panko, walnuts, and mustard into the barley mixture until well combined. Shape into 8 patties, each about 1/2 inch thick. Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 patties until golden brown and crispy, about 2 minutes per side. Transfer to a baking sheet. Repeat with remaining oil and patties. Bake at 400°F until crispy on top and sides, about 10 minutes.

1. Assemble and Serve:

• Serve the patties on toasted buns with vegan mayonnaise, lettuce, pickles, red onion, tomato, and vegan cheese if desired.

Make Ahead:

• Patties can be frozen for up to 1 month. Thaw in the refrigerator overnight before cooking.

Suggested Pairing:

• Juicy, berry-scented rosé, such as Bonny Doon Vin Gris de Cigare.