Photo: Perfect Veggie Burgers Recipe
Ingredients
- 1/3 cup quick-cooking barley
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 small stalk celery, chopped
- Kosher salt
- 2 cloves garlic, chopped
- 5 tablespoons barbecue sauce
- 1 medium carrot, finely grated
- 1 cup canned pinto or black beans, drained and rinsed
- 1/3 cup breadcrumbs
- 1/3 cup walnuts, chopped
- 2 teaspoons soy sauce
- 2 large egg whites
- 2 tablespoons chopped fresh parsley
- 6 soft buns, split
- Onion rings, for topping
Directions
Prepare the barley as the label directs. Let cool completely.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.
Photograph by Kana Okada
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 9 reviews
By savatoons
on March 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
veggie burgers stay together much nicer when baked in the oven on a cookie sheet. bake them hot at around 400 F for at least 30 minutes, flipping over half way through. you need to form a really good crust on those suckers. i make mine vegan, without any eggs and they still stay together nicely. they also make a great faux ground meat crumble too.
Hand crushed canned black beans, rinsed, but retain a little of the can juice, frozen corn niblets, chopped onion, chopped garlic, hot sauce, panko breadcrumbs, lime juice and zest, soy sauce, peanut butter, nutritional yeast, favorite spices.
By cookingcreations
Mountain View, CA
on September 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made these veggie burgers and used regular barley instead of quick cooked. It came out really good but I had to chew alittle more. I liked the taste and they came out good. For some of you that had a tough time keeping them together, I would suggest making the patties and then putting them in the refridgerator for awhile before you cook them, say 2 -3 hours or overnight.
By zeek75
on June 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
While the burgers have good flavor, my patties would not hold together well. This is my 1st attempt at veggie burgers. Any suggestions to improve the consistency?
Read all 9 reviews