Mushroom veggie burgers (Printable Version)
Hearty mushroom and barley patties with garlic, thyme, and smoky paprika, baked until golden and firm.
# Ingredients Required:
→ Vegetables
01 -
1 small onion, chopped
02 -
450 g cremini mushrooms (baby bella), sliced
03 -
3 cloves garlic, minced
→ Herbs and Spices
04 -
1 teaspoon dried thyme
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon fine sea salt
07 -
Black pepper, to taste
→ Nuts and Grains
08 -
½ cup raw walnut halves
09 -
310 g cooked pearled barley
→ Legumes and Others
10 -
1 cup cooked pinto or black beans, rinsed and drained
11 -
1 tablespoon nutritional yeast
12 -
2 tablespoons vegan Worcestershire sauce
13 -
½ cup panko breadcrumbs
# Guide to Cooking:
01 -
Preheat a large sauté pan over medium-low heat. Cook chopped onion and sliced mushrooms until their released liquid evaporates, about 15 minutes.
02 -
Incorporate minced garlic, dried thyme, and smoked paprika into the pan. Cook for an additional 2 to 3 minutes to develop flavors.
03 -
Preheat oven to 200°C and line a baking sheet with parchment paper.
04 -
In a food processor, pulse walnuts until coarsely crumbled. Add the sautéed vegetable mixture, cooked barley, beans, nutritional yeast, vegan Worcestershire sauce, panko breadcrumbs, sea salt, and black pepper. Process until combined into a cohesive mixture.
05 -
Shape the mixture into 8 patties, approximately 120 grams each.
06 -
Place patties on the prepared baking sheet and bake for 30 to 35 minutes, flipping halfway through, until firm and golden brown.
# Extra Suggestions:
01 -
For a firmer texture, chill patties in the refrigerator for 30 minutes before baking.