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Check out the Recipe of Ultimate Veggie Burgers

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Check out the Recipe of Ultimate Veggie Burgers

Check out the Recipe of Ultimate Veggie Burgers: With a filling mix of pearl barley, chickpeas, mushrooms, and crispy panko, these veggie burgers hit every satisfying, savory note. For the strongest burgers, stir the recipe for the patties until all of the panko is evenly distributed.

Directions about Ultimate Veggie Burgers

1. Turn oven on to 400°F: In a medium pot, bring 4 cups of water and 1 tablespoon of salt to a boil over medium-high heat. Add the barley and bay leaf and bring it back to a boil. Turn the heat down to medium-low and let the barley boil, uninterrupted, for 25 to 30 minutes, or until it is “al dente.”

Drain well and put in a big bowl. Take out the bay leaf and throw it away. Let the room cool down a bit, about 15 minutes.

2. While the barley is cooking, mix the mushrooms, tamari, 2 tablespoons of oil, pepper, and the last 1/4 teaspoon of salt on a big baking sheet with a rim. Spread the mixture out in an even layer. Half a head of garlic and put it on a piece of aluminum foil.

Drizzle 1 teaspoon of oil over the garlic. Wrap the garlic in foil and put it on the baking sheet next to the mushrooms. Roast mushrooms in an oven that has been heated until they are browned and starting to dry out, which should take about 40 minutes.

Stir them twice while they are cooking. Take out of the oven and let cool for 10 minutes on the baking sheet. (Don’t turn off the oven.) Take off the garlic’s wrapping and throw it away. Squeeze the cloves out of their skins and set them aside. Don’t keep the garlic leaves.

3. Put the cooled barley in a food processor and pulse it about 15 times until it is roughly chopped. Add the carrots, beets, cumin, and pepper to a big bowl. Put the roasted mushrooms in a food processor and pulse it about 10 times until the mushrooms are finely chopped. Add the mushrooms to the rice mix.

Add chickpeas to a food processor and pulse about 10 times until they are roughly chopped. Add 1 cup of chopped beans to the barley. Add the roasted garlic cloves to the food processor with the rest of the chickpeas.

Blend until smooth, about 1 minute, stopping as needed to scrape down the sides of the bowl. Move the chickpea and garlic blend to the barley.

Mix the breadcrumbs, the walnuts, and the mustard into the barley mixture. Make 8 patties, each about 1/2 cup in size and 1/2 inch thick.

In a big pan, heat 2 tablespoons of oil over medium. Add 4 patties and cook for about 2 minutes per side, or until golden brown and crunchy. Place patties that have been browned on a big baking sheet. Repeat with the last 2 tablespoons of oil and the last 4 patties. Bake patties at 400°F for about 10 minutes, or until the tops and sides are crispy. Serve on buns with vegan cheese, mayonnaise, lettuce, pickles, red onion, tomato, and, if you want, vegan cheese.

You can freeze Make Ahead Patties for up to one month. Put frozen patties in the fridge overnight before cooking them.

Ingredients require for Ultimate Veggie Burgers

  • 4 cup water
  • 1 tablespoon plus 1/4 teaspoon kosher salt, divided 
  • ⅓ cup uncooked pearl barley, rinsed
  • 1 dried bay leaf
  • 1 pound fresh button mushrooms, stemmed and quartered 
  • 2 tablespoons tamari or soy sauce
  • 6 tablespoons plus 1 teaspoon olive oil, divided
  • ½ teaspoon black pepper
  • 1 head garlic, halved crosswise
  • 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 (such as 4C Gluten Free Panko Plain Bread Crumbs) or regular panko
  • ¼ cup finely chopped walnuts 
  • 1 tablespoon whole-grain or Dijon mustard
  • Toasted hamburger buns, vegan mayonnaise, butter lettuce, pickles, sliced red onion, sliced tomato, and vegan cheese, for serving 
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