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    Home » Recipes » Dinner Recipes

    Mushroom Burger with Pearl Barley

    Author: Amy Fulwood | Published: May 11, 2019 | Modified: Apr 23, 2024

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    This vegan mushroom burger made with chickpeas and pearl barley is served stuffed in a brioche bun with all your classic veggie burger toppings for a delicious vegetarian option.

    Veggie burgers for the win 🙌

    Side on shot of a mushroom burger on a grey plate on a marble background
    Mushroom burger with chips on a grey plate on a wooden box

    They're just the best and this mushroom burger is up there with the best of them (and yes I'm including my all time favourite veggie burgers in that).

    These burgers are made with chopped mushrooms, pearl barley and chickpeas so they're super filling and satisfying. Pearl barley and mushroom are both great at adding that meatiness that you need in a burger and the chickpeas add that extra protein hit.

    I add a scoop of miso paste and some dried thyme to the burger mix before shaping the patties so that they're packed full of flavour and umami-ness and then serve them sandwiched in a brioche bun with whatever burger toppings and sauce I have on hand.

    Related: Want another burger recipe to try? How about these tuna burgers!

    Overhead shot of two plates of mushroom burgers with chips on a marble surface
    Side on shot of mushroom burger in a bun with chips on a wooden surface

    Why we love this recipe:

    • These mushroom and barley burgers are a healthy vegan alternative to your classic bean or lentil veggie burger
    • They're easy to make with the help of a blender to mix and chop all the ingredients together
    • They require just ten ingredients which are mostly things you're likely to already have on hand
    • You can top them with anything you like although I like to keep it classic with some greens and tomatoes 
    Side on shot of mushroom burger on a marble surface
    Overhead shot of mushroom burger with spinach and tomato on a grey plate

    Ingredients:

    • Mushrooms: These are chopped and roasted before adding to the burgers. Leftovers can be used in this mushrooms on toast recipe.
    • Onions
    • Dried Thyme: Or you could switch for a different dried herb if you prefer
    • Pearl Barley: Cooked according to packet instructions
    • Chickpeas: Tinned is fine
    • Garlic
    • Miso Paste: For that extra umami flavour
    • Panko Breadcrumbs: To help bind the burgers
    Side on shot of mushroom burgers on a grey plate in front of a white wall
    Overhead shot of mushroom burgers on a marble surface

    How to make it

    1. Roast the mushrooms: Spread the chopped mushrooms and onions on a baking sheet, toss with oil, thyme and salt and pepper and roast for 20 minutes
    2. Make the burger mix: Put all the burger ingredients into a blender and blend until mostly smooth
    3. Fry the burgers: Shape the mix into patties then fry over a high heat until browned then serve in buns
    Overhead shot mushroom burger on a marble surface
    Side shot of a mushroom burger on a grey plate on a wooden box

    Expert tips for making these mushroom burgers:

    • You can blend the burger mixture according to how you like your burgers. I like a slightly chunkier burger so I don't blend until completely smooth to keep a bit of the texture but you could get it completely smooth if you prefer
    • You can make these burgers ahead and freeze any extras. Simply wrap them or put them in a bag once cooled and then pop them in the freezer, defrost thoroughly and then reheat in a pan or the microwave before eating
    • These burgers are vegan but if you're not sticking to a vegan diet you could definitely serve them with cheese on top which I can guarantee would be delicious
    • Miso paste is normally available in supermarkets but if you're struggling to find it scroll up for the link to the brand I normally use on Amazon
    • When frying the burgers I like to add them to a hot pan and leave still for at least 2-3 minutes to give time for a crust to develop. It's always tempting to start moving them around earlier than that but it just makes them more likely to fall apart

    Want more? Try these other vegetarian burgers!

    • Spinach and Pea Burgers
    • Beetroot Burgers with Whipped Feta
    • Black Bean BBQ Burger
    • Baked Falafel Burger with Chipotle Mayo
    • Cheesy Broccoli Vegan Burger
    • Veggie Burger with Quinoa & Cannellini Beans

    Recipe

    Side on shot of a mushroom burger on a grey plate on a marble background

    Mushroom Burger with Pearl Barley

    This vegan mushroom burger made with chickpeas and pearl barley is served stuffed in a brioche bun with all your classic burger toppings for a delicious veggie option.
    4.72 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 burgers
    Calories: 143kcal
    Author: Amy Fulwood

    Ingredients

    • 500 g Mushrooms chopped
    • 1 Onion sliced
    • 1 tablespoon Olive Oil
    • ½ teaspoon Dried Thyme
    • Salt and Pepper to taste
    • 150 g Pearl Barley cooked according to packet instructions
    • 1 400g tin Chickpea drained and rinsed
    • 2 cloves Garlic crushed
    • 1 tablespoon Miso Paste
    • 75 g Panko
    • Vegetable Oil for frying

    Instructions

    • Heat the oven to 220°C/425°. Mix the mushrooms and onion with the oil, thyme and salt and pepper then spread onto a baking sheet in a single layer. Place in the oven for about 20 minutes.
    • Put the cooked mushroom and onion, chickpeas, garlic and miso paste into a food processor and blend until mostly smooth. Tip into a large bowl and add the barley and breadcrumbs.
    • Heat a drizzle of oil in a frying pan over a high heat. Shape the mixture into 8 patties and fry for 5 minutes on each side until browned. Serve in buns with your favourite toppings.
    Nutrition Facts
    Mushroom Burger with Pearl Barley
    Amount Per Serving
    Calories 143 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Sodium 153mg6%
    Potassium 294mg8%
    Carbohydrates 26g9%
    Fiber 4g16%
    Sugar 3g3%
    Protein 6g12%
    Vitamin C 2.6mg3%
    Calcium 29mg3%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is per burger and is an estimate and will vary depending on the exact ingredients used.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

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    Comments

    1. Sarah says

      May 12, 2019 at 5:59 pm

      I've been looking for a non-meat burger option and this one looks good. However, I don't eat mushrooms, so I'm wondering if there is an alternative to make these without them. I will probably make some as is for my husband, since he loves mushrooms.

      Reply
    2. Beth says

      May 12, 2019 at 4:20 am

      5 stars
      This recipe is packed with flavors that will blow my BBQ guests' minds!! Delicious!!

      Reply
    3. Tayo Oredola says

      May 12, 2019 at 3:07 am

      5 stars
      This is such an awesome recipe! I have a family member who is always looking for vegan recipes and will direct him to your site. Thanks for sharing!

      Reply
    4. Andrea Metlika says

      May 12, 2019 at 1:16 am

      5 stars
      This is a new combination of burger for me and it sounds marvelous!

      Reply
    5. Laura says

      May 12, 2019 at 12:47 am

      5 stars
      Incredible recipe that makes my mouth water just from looking at the images, which are great, too, by the way. These are such a great treat for my vegan friends - they will be super happy!

      Reply
    6. Adrianne says

      May 11, 2019 at 9:39 pm

      5 stars
      Mushroom burgers are my absolute favourites!! My local burger joint stopped doing the ones they used to with mushrooms which was very sad but now I can try this recipe. Thanks for sharing!

      Reply
    4.72 from 7 votes (2 ratings without comment)

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    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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