Mushroom-Barley Veggie Burger

Mushroom-Barley Veggie Burger

By Chris Morocco
Total time 2 hours 30 minutes (including chilling time)
Serves 6

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. While it may not be vegan, it is pretty darn good.

Ingredients

INGREDIENTS

1⁄2 tsp. Madhava Organic Light Agave

1⁄4 cup pearl barley
Kosher salt
1 lb. shiitake mushrooms, stems removed
3 Tbsp. extra-virgin olive oil, divided, plus more for hands
Freshly ground pepper
1 14.5-oz. can black beans, rinsed
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1⁄2 cup unsalted roasted cashews
1 Tbsp. old-fashioned oats
1 large egg yolk
1⁄4 cup mayonnaise
1 Tbsp. miso
1 tsp. chili powder
1⁄2 tsp. smoked paprika

Pinch of cayenne pepper
2 oz. sharp cheddar, coarsely grated
1 oz. Cotija cheese or Greek feta, crumbled
6 slices American cheese or cheddar (optional)
6 seeded hamburger buns, lightly toasted

Special sauce, bread-and-butter pickles, torn lettuce leaves, sliced tomatoes, and Dijon mustard (optional; for serving)

Preparation

STEP 1

Place racks in upper and lower thirds of oven; preheat oven to 350°. Cook barley
in a medium saucepan of boiling salted water until very tender, 40–50 minutes. Drain; let cool.

STEP 2

Meanwhile, chop mushrooms into 1⁄4"–1⁄2" pieces. Place on a rimmed baking sheet.
Drizzle with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Arrange in
an even layer and roast on upper rack until mushrooms have lost half of their volume
and are tender, 12–15 minutes. Let cool.

STEP 3

Spread out beans on another rimmed baking sheet; roast on lower rack, tossing
once, until most have split open and look dry around edges, 8–10 minutes. Let cool.

STEP 4
Heat 1 Tbsp. oil in a medium skillet over medium. Cook onion and garlic, stirring often, until softened, 8–10 minutes; let cool. Pulse cashews and oats in a food processor until finely chopped.

STEP 5

Whisk egg yolk, mayonnaise, miso, chili powder, agave, paprika, and cayenne in a
large bowl. Add barley, mushrooms, beans, onion mixture, and cashew mixture. Mash
with a potato masher until well blended and sticky, about 2 minutes. Transfer one fourth of mixture to food processor; pulse until very finely chopped. Return
to bowl and stir in cheddar and Cotija cheese; season with salt and pepper. Form
into 6 patties with lightly oiled hands.

STEP 6
Heat remaining 1 Tbsp. oil in a large cast- iron skillet over medium. Cook 3 patties
until dark brown, about 5 minutes per side. If using, top patties with American
cheese, cover pan, and cook until cheese is melted, about 1 minute. Repeat with
remaining 3 patties. Build burgers with patties, buns, and toppings as desired.

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