Mushroom Barley Burger with Sri Racha Miso Mayo

Oh-My-Gawd these babies are insanely delicious!

I used to think vegan burgers were bland and unsatisfying until I ordered one from Bark Hot Dogs, a little fast food joint a few blocks away from our apartment. It’s the go-to spot for Ben and I whenever we feel like indulging on burgers and fries. I used to get a regular burger until one day when I decided to step out of my comfort zone and try their vegetarian burger.

That pretty much changed not only mine but Ben’s view on vegetarian burgers forever. It was love at first bite. What’s so amazing about Bark’s mushroom and barley burger is that it tastes like, well, meat! You’d never know you are eating vegetarian food if it wasn’t written on the menu.

That’s when I decided to give mushroom barley burgers a try at home. I went online and looked at various recipes using these ingredients and eventually created my own version.

I also figured if I was going to attempt making a yummy vegetarian burger, why not make it entirely vegan! I was a little worried the patty mixture wouldn’t stick, but it turned out even better than I expected.

Okay, they don’t taste like meat so I wasn’t able to replicate Bark’s recipe, but the earthiness of the mushrooms makes these burgers really savory and addictive!

The recipe for these mushroom barley burgers is very straight forward: cook the mushrooms in a pan, add them to a blender along with the other ingredients for the patties. Blend, shape the mixture into patties and cook for a few minutes on each side. So quick, easy and SO SO SO GOOD!!!

You can eat the patties on their own but then you’d be missing out on all the goodness, sweetness, extra umaminess that all the other components bring to the table.

The sri racha miso mayo only takes a minute to make and will crank the taste level of your burger up and all the way to 11. These vegan burgers are a slam dunk!

Serve these mushroom barley burgers with sri racha miso mayo with a side of baked potato chips, a very summery rainbow salad or colorful quinoa stuffed peppers.

Mushroom Barley Burger with Sri Racha Miso Mayo

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• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 5 burgers 1x
• Category: Sandwich
• Cuisine: American

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Description

This is an incredibly delicious, savory and moist vegan mushroom barley burger packed with umami. And it only takes 25 minutes to make from start to finish!

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Ingredients

Scale 1x2x3x

• 6 burger buns

Patties:

• 6 portobello mushrooms (roughly chopped)
• 2 tablespoons extra virgin olive oil
• 1 1/2 cup cooked pearl barley
• 1/2 cup hazelnut or almond meal (flour)
• 2 tablespoons dry sherry or water
• 1 teaspoon celery salt
• 1 teaspoon kosher salt
• 1 tablespoon oregano

Sriracha miso mayonnaise:

• 1 1/2 tablespoon awase or white miso paste
• 5 tablespoons mayonnaise OR vegan mayonnaise
• 2 teaspoons sriracha sauce
• 1 teaspoon sugar

Toppings:

• dill pickles
• sliced red onion
• sliced tomatoes
• baby kale or arugula leaves

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Instructions

1. In a pan over high heat, add olive oil and mushrooms and cook until the liquid from the mushrooms has evaporated (about 7 minutes – you may need to cook mushrooms in 2 separate batches.)
2. Put mushrooms and all the other ingredients for the patties in a blender and pulse until well blended (it should almost look like a thick paste).
3. Dust a plate with a little flour (about 2 tbsp). Shape mixture into 5 or 6 patties and put lay them over the plate with flour (you can use a little oil instead of flour if you are gluten intolerant – this prevents the patties from sticking to the plate.)
4. Put in the fridge for half an hour to let the mixture set.
5. Add a little oil into a large pan over high heat and cook the patties for about 4 minutes on each side (until golden brown).
6. Serve with buns, sri racha miso mayo and all the other burger toppings.

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Notes

If the patties are too soft to shape, return part of the mixture into a blended and add more barley (you can also try with breadcrumbs) – Add one tablespoon at a time until you get the desired consistency.

Cooking Pearl Barley:
Bring 1 cup barley and 2 1/2 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes. Makes 3-3 1/2 cups.

Nutrition

• Serving Size:
• Calories: 412
• Sugar: 7.7 g
• Sodium: 721.1 mg
• Fat: 20.1 g
• Saturated Fat: 3 g
• Carbohydrates: 47.8 g
• Fiber: 5.9 g
• Protein: 5.4 g
• Cholesterol: 5.4 mg

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