|My husbands burger, sans bun.|
The verdict. It is okay. We liked it but I have to say I like my lentil beluga rcipe better. I will however try their recipe again when those vegetables are in season, just to really give it a fair shake.
From Serious Eats- Slightly adapted to what I had on hand
1 1/2 pounds button mushrooms, trimmed
1/4 cup canola or vegetable oil
Kosher salt and freshly ground black pepper
1 teaspoon thyme
1 whole small eggplant (about 1/2 pound)
1 small onion, chopped fine (about 1 1/2 cups)
1 large celery rib, chopped fine (about 1/2 cup)
1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
3/4 cup dry pearl barley
1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon marmite, vegemite, or Maggi seasoning
1 cup toasted cashews, pinenuts, or a mix
1 teaspoon soy sauce
1 1/2-cups panko-style bread crumbs
See the original recipe for a detailed description of how to make this burger.
1. Cook barley.
2. Roast eggplant and mushrooms in a 375F oven.
3. Toast nuts and pulse in processor (not too much).
4. Gently pulse garbanzos in same way. You want a nice texture not a puree.
5. Gently process mushrooms once they are roasted.
6. Puree eggplant and set aside. This will be added tot eh mixture once you are ready to fry. I kept ina seperate bowl so that each time I made them I would add it to the mixture. We had them three times. It makes quite a bit.
7. Mix everything but the panko and eggplant in a large bowl. Use this plus a little eggplant and a little panko to make a batch. Or mix all of it together to cook them all up.