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.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 burgers
Calories 143kcal
Author Amy Fulwood


  • 500 g Mushrooms chopped
  • 1 Onion sliced
  • 1 tbsp Olive Oil
  • 1/2 tsp 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 tbsp Miso Paste
  • 75 g Panko
  • Vegetable Oil for frying


  • 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 information is per burger and is an estimate and will vary depending on the exact ingredients used.


Calories: 143kcal | Carbohydrates: 26g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 294mg | Fiber: 4g | Sugar: 3g | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 1.4mg