Satisfying vegan mushroom-barley burgers made with onion, garlic, walnuts and pinto beans. Delicious pan-seared or baked. Can be reheated on a grill for char-grilled flavor.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- ▢1 small onion, chopped
- ▢16 ounces cremini (baby bella) mushrooms or a mix of portobello, shiitake, cremini, sliced
- ▢3 cloves garlic, minced
- ▢1 tsp dried thyme
- ▢1 tsp smoked paprika
- ▢1/2 cup walnut halves
- ▢1 1/4 cups cooked barley
- ▢1 cup cooked pinto beans, drained well
- ▢1 Tbsp nutritional yeast
- ▢2 Tbsp vegan worcestershire
- ▢1/2 cup panko breadcrumbs
- ▢1 tsp sea salt
- ▢black pepper
- Preheat a saute pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms, about 15 minutes. Add the garlic, thyme, and smoked paprika to the pan, and cook 2 to 3 minutes more. The mixture should be dry.
- Preheat oven to 400 degrees F, and line a baking sheet with parchment.
- In the bowl of a food processor pulse the walnuts until coarsely crumbled. Add the sauteed mushroom mixture, barley, beans, nutritional yeast, worcestershire, panko, salt and pepper, and process until incorporated. It’s okay to still have small visible pieces of beans and mushrooms.
- Form into patties. Using a scant ½ cup of mixture per patty will yield 8 burgers. If desired, brush patties with vegan worcestershire and sprinkle with black pepper.
- Place patties on baking sheet and bake 30 to 35 minutes, flipping after 15 minutes.
- Option: pan-seared burgers – preheat a cast-iron skillet over medium heat. Add 2 Tbsp of high-heat cooking oil. Place 2 to 3 burgers in the pan, leaving plenty of room for flipping. Cook 4 to 5 minutes per side or until nicely charred. Transfer to a paper towel-lined plate.
Store leftover mushroom-barley burgers in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly.
Cooked burgers can be frozen up to 1 month. Thaw in the refrigerator before reheating.