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 veggie burger toppings for a delicious vegetarian option.

Veggie burgers for the win 🙌

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.

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 

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

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

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

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.

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