I have been eyeing this mushroom burger from Host the Toast for a while and never really got to making it. I saw cremini mushrooms on sale this week and jumped on the idea of creating this delicious veggie burger. There were a couple of changes to the recipe depending on what I had in my kitchen as well as being baked in the oven instead of fried on the stove top.
- 1 ½ cups hulled barley, cooked
- 1 large onion, diced
- 4 garlic cloves, chopped
- 1 pound cremini mushrooms, rinsed and roughly chopped
- 5 sun-dried tomatoes, roughly chopped
- ¼ cup old cheddar cheese, grated
- 1 tablespoon dried basil
- 1 teaspoon soy sauce
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 cups panko bread crumbs, or as needed
- Cook the barley according to package and set aside.
- Pre-heat the oven for 375F and line a baking sheet with parchment paper. Set aside.
- In the meantime, chop up the onion, garlic, cremini mushrooms and sun-dried tomatoes.
- Saute the mushrooms, add the onion and then the garlic until all soft.
- Put mushroom mixture in a food processor with half of the cooked barley. Pulse until mixed and has a paste-like consistency still with some chunks of mushroom.
- In a large bowl, combine the processed mushroom mix with the remaining barley, old cheddar cheese, basil, soy sauce, Worcestershire sauce, salt, pepper, and eggs.
- Place mixture in fridge for 30 minutes. When ready to cook, pull it out from the fridge and add the panko bread crumbs a little at a time until the mixture is sticky but not wet. Shape the patties by placing mixture into a ½-cup dry measuring cup and flipping it over onto your baking tray. Flatten the patty with the back of the cup.
- Place on the center rack of the oven and bake for 10 minutes. Flip over and bake for additional 10 minutes.
- Pair it with your favourite bun and toppings.
I had it with a crusty Kaiser, slaw, cucumber and spicy mayo! Happy cooking 🙂