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.)
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).
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.)
Put in the fridge for half an hour to let the mixture set.
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).
Serve with buns, sri racha miso mayo and all the other burger toppings.
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.
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