It’s easy to make your own delicious veggie burgers.
After you’ve tried these mushroom barley burgers, you’ll say goodbye to frozen, processed patties.
These burgers get wonderful flavor from sautéed mushrooms, sage, and mozzarella cheese.
Mushroom Barley Burgers With Sage
After you've tried these mushroom barley burgers, you'll say goodbye to frozen, processed patties.
- 3 tsp. olive oil, divided use
- 1 medium onion, finely chopped
- 4 oz. mushrooms, finely chopped
- 2 cloves garlic, finely chopped
- 2 Tbsp. fresh sage, finely chopped (or 1 tsp. dried sage)
- ½ tsp. sea salt
- ½ tsp. ground black pepper
- 1½ cups cooked pearl barley (see below)
- 2 Tbsp. walnuts, finely chopped
- 1 large egg, beaten
- ¼ cup shredded part-skim mozzarella cheese
- 1 Tbsp. sherry wine
- 4 whole-wheat hamburger buns, split
Heat 1½ tsp. oil in large nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
Add mushrooms, garlic, sage, salt, and pepper; cook, stirring frequently, for 4 to 5 minutes, or until liquid that mushrooms give off evaporates. Remove from heat.
Combine onion mixture, barley, walnuts, egg, mozzarella, and sherry; mix well.
Shape mixture into 4 patties. Refrigerate 20 minutes.
Heat remaining 1½ tsp. oil in large nonstick skillet over medium-high heat.
Add patties; cook for 4 to 5 minutes on each side, or until evenly browned and cooked through.
Serve each patty on a bun.
Tip: To make 1½ cups cooked pearl barley, place ½ cup dry pearl barley in a small saucepan. Cover with water. Heat to boiling on medium-high heat. Reduce heat to medium-low; cook, covered, for 40 to 45 minutes, or until tender. Drain.
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An FFC as part of lunch.
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