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.
Servings 8 burgers
Calories 143kcal
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.
Notes
Nutrition information is per burger and is an estimate and will vary depending on the exact ingredients used.
Nutrition
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