It’s Monday! So here is my vegetarian recipe for Meatless Monday. I made these mushroom and barley burgers twice last week. They are good :)
The quantity in the recipe here make 4 burgers. They are ready in about 60 to 75 minutes according to how long it will take for the barley to be cooked.
- ½ cup of dry hulled barley, rinsed in a colander under cold running water
- 1 ½ cups of water
- 2 tablespoons of olive oil, divided
- 2 cups of chopped crimini mushrooms (about 10-12 mushrooms)
- 2 garlic cloves, peeled and chopped
- 1 shallot, peeled and chopped
- ¼ cup packed of fresh flat-leaf parsley leaves (about 5 sprigs)
- 1 tablespoon of tahini (I use unhulled tahini)
- 2 tablespoons of flour (I use chickpea flour)
Cook the barley: in a saucepan over high heat, add the barley, 1 ½ cups of water and ¼ teaspoon of salt. Bring to a boil, turn down the heat to medium-low, and simmer covered until cooked (add more water during cooking if needed), between 45 to 60 minutes – taste the barley: it will be ready when it will be soft, but at the same time chewy. Drain the water if needed, and fluff the barley with a fork to separate the grains.
In the meantime: in a skillet over high heat, add 1 tablespoon of olive oil, the chopped mushroom, garlic and shallot, season with salt and pepper, and sauté stirring often for 5 minutes. Stir in the parsley, and cook 2 minutes more until the mushroom is golden and the shallot soft. Set aside.
When the barley is ready: add the mushroom mixture, barley, tahini and chickpea flour in the food processor, and coarsely purée.
Divide and shape the mixture into 4 patties of the same size.
In the same skillet over high heat, add the remaining olive oil, and cook the burgers about 3-4 minutes on each side, or until golden.
Serve in or without a bun, with a topping of choice – for example a grilled Portobello mushroom and a slice of goat cheese.