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Vegan Mushroom-Barley Burgers - My Quiet Kitchen

This document provides a recipe for vegan mushroom-barley burgers made with ingredients like onion, garlic, walnuts, and pinto beans, yielding 8 burgers. The preparation takes 15 minutes, with a cooking time of 30 minutes, and offers options for baking or pan-searing. It also includes storage tips for leftovers and freezing instructions.

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Adrienne Stinson
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9 views2 pages

Vegan Mushroom-Barley Burgers - My Quiet Kitchen

This document provides a recipe for vegan mushroom-barley burgers made with ingredients like onion, garlic, walnuts, and pinto beans, yielding 8 burgers. The preparation takes 15 minutes, with a cooking time of 30 minutes, and offers options for baking or pan-searing. It also includes storage tips for leftovers and freezing instructions.

Uploaded by

Adrienne Stinson
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Vegan Mushroom-Barley Burgers

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
Servings 8 burgers
Author Lori Rasmussen, My Quiet Kitchen

INGREDIENTS
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

INSTRUCTIONS
1. 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.
2. Preheat oven to 400 degrees F, and line a baking sheet with parchment.
3. 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.
4. 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.
5. Place patties on baking sheet and bake 30 to 35 minutes, flipping after 15 minutes.
6. 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.

NOTES
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.

Vegan Mushroom-Barley Burgers https://myquietkitchen.com/vegan-mushroom-barley-burgers/

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