Makes 6 burgers
This burger, based in part on the fortifying soup made with the same ingredients, is abundant in mushroom flavour. It is also vegan and gluten-free. Substitute other mushroom varieties, such as oyster mushrooms or plain button mushrooms. The barley with the mushrooms makes for a nice, chewy veggie burger.
Ingredients :
1 Small Potato, Peeled And Cut Into 1/2-Inch (1-Cm) Pieces
3 Tablespoons Water Or Vegetable Broth, Divided
1 Portobello Mushroom
12 Cremini Mushrooms
10 Shiitake Mushrooms
1/2 Teaspoon (2 Ml) Dried Thyme
2 Tablespoons (30 Ml) Balsamic Vinegar
1 Cup (250 Ml) Cooked Barley
1/2 Teaspoon (2 Ml) Salt
1/4 Teaspoon (1 Ml) Freshly Ground Black Pepper
Method :
1. Steam or boil the potato until tender. Mash with a fork. Trim off the stem of the portobello mushroom and scoop out the gills. Chop into 1/2-inch (1 -cm) pieces. Thinly slice the cremini and shiitake mushrooms
2. Heat 1 tablespoon water or veg. broth in pan over medium heat. Cook the portobello mushrooms and dried thyme six to eight minutes, until the mushrooms begin to soften and sweat. Add the cremini and shiitake. Cook for 10 minutes, until the mushrooms have sweated off their moisture and they have dried up in the pan. Deglaze with the vinegar.
3. Transfer mushrooms to a food processor and coarsely puree, or chop the mushrooms finely by hand. Combine the mushroom mixture with the potato, barley, salt and pepper in a mixing bowl. Shape into six patties.
4. Bake on parchment lined cookie sheet pan at 385 degrees for 10-12 min. Flip and bake on other side until crisp, another 10-12 minutes.
Source: Lukas Volger's Veggie Burgers Every Which Way
