MUSHROOM AND EGGPLANT VEGGIE BURGERS

Tasty burgers created with mushrooms, eggplant, chickpeas, barley and cashews that are simply packed with flavour and have an amazin texture.
I like a decent beef burger and that i additionally prefer to modification the meat up and then lamb, turkey, and pork build frequent appearances. an alternative choice that I actually have been progressively seeing in restaurants which I have been obtaining requests for is green groceries burgers or burgers created with the first ingredient being vegetables. If you're trying to find a green groceries burger that reminds you of a meat burger then you've got to urge the feel and therefore the flavour right, that isn’t too tough. the essential direction for green groceries burgers is vegetables, that are grilled before adding them to the patties to get rid of any excess wetness, beans, a grain and infrequently a nut to create the feel of the burger so some seasonings to build the flavour. one in every of my favorite combos for the veggies are mushrooms and eggplants that are each cooked to get rid of the wetness and to feature flavour! The eggplant is then pureed together with chickpeas to make the bottom of the binder of the patty. The mushrooms, chickpeas, and cashew are shredded instead of pureed to relinquish the burgers a pleasant texture and therefore the barley adds to it texture in order that once you bite into the burger it sounds like there's one thing of substance there! I add dried mushrooms, cheese cheese, miso paste, garlic, Worcester sauce, and Montreal cut seasoning which offer a lot of umami flavour! the ultimate ingredient is that the breadcrumbs that is the last part of the binder that helps hold the patties along. These burgers take a touch of effort to create however they're well value it! you'll make the mixture the day before and add the breadcrumbs once prepared so it solely takes many minutes to form the patties and grill them! These mushroom and eggplant green groceries burgers are such an incredible thanks to relish a burger!

Nice and crispy golden brown!


I stuffed these burgers with feta, sprouts, avocado, onions, and gochujang mayo! Yum!

Add cheese!



I went with onions, pickles, tomato, lettuce, and gochujang mayo in the bun for these melted cheddar veggie burgers!

Mushroom and Eggplant Veggie Burgers

Tasty burgers created with mushrooms, eggplant, chickpeas, barley and cashews that are simply packed with flavour and have an amazin texture.

Prep Time:20 minutes                Cook Time:1 hour 20 minutes
Total Time:1 hour 40 minutes    Servings: 8

Ingredients

• 1 pound mushrooms, quartered
• 1 onion, sliced into 1/4 inch thick discs
• 1 tablespoon oil
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste
• 1 small eggplant
• 3/4 cup dry pearl barley
• 1 (14-ounce) can chickpeas, drained and patted dry
• 2 cloves garlic, grated
• 1 ounce dried mushrooms, pulsed in food processor to form meal
• 1 tablespoon miso paste
• 1/4 cup parmesan, grated (omit for vegan)
• 1 tablespoon Worcestershire sauce (omit for vegetarian)
• 1 tablespoon Montreal steak seasoning (optional)
• 1 cup toasted cashews, pulsed in food process to form meal
• 1 1/2-cups panko breadcrumbs (or breadcrumbs) (gluten-free for gluten-free)

Instructions

1. Toss the mushrooms and onion in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer along with the eggplant, pricked with a fork and wrapped in foil, before roasting in a preheated 425F/220C oven until the mushrooms and onions start to caramelize, about 20 minutes, flipping them half way through. Leave the eggplant in the oven until it is completely tender on the inside, about 40-60 minutes, before letting cool, scooping out the flesh and squeezing it to drain any excess liquid.
2. Cover the barley in 1 inch of water in a pot, bring to a boil, reduce the heat and simmer, covered, until the barley is tender, about 20 minutes, before draining and transferring to a towel to drain.
3. Puree the eggplant, 1/2 of the chickpeas, all of the garlic, dried mushrooms, miso paste, parmesan, Worcestershire sauce and Montreal steak seasoning in a food processor until smooth before setting aside in a large bowl.
4. Pulse the mushrooms and onion until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.
5. Pulse the remaining chickpeas until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.
6. Pulse the cashews until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.
7. Mix in the barley and breadcrumbs, form into patties and cook as desired; grill them in a skillet, on the grill, under the broiler, etc.

Note: You can make the mixture, minus the breadcrumbs, a day ahead, mix in the breadcrumbs when ready and continue to form the patties and cook the burgers!
Nutrition Facts: Calories 220, Fat 4.4g (Saturated 1g, Trans 0), Cholesterol 2mg, Sodium 216mg, Carbs 38.2g (Fiber 8.8g, Sugars 6.1g), Protein 9.9g