Ingredients
- 8 8 patties*
- 2 2 2 tablespoons extra-virgin olive oil, divided
- 1 1 1 large onion, diced
- 4 4 4 garlic cloves, chopped
- 10 10 10 ounces cremini mushrooms, quartered
- 8 8 8 ounces pre-cooked lentils (such as Trader Joe’s), divided
- 8 8 8 ounces cooked barley, divided
- 4 4 4 teaspoons Dijon mustard
- 2 2 2 teaspoons chopped fresh thyme
- 2 2 2 teaspoons chopped fresh rosemary
- 1 1 1 tablespoon chopped fresh parsley
- 1 1 1 teaspoon freshly ground black pepper
- 1/2 1/2 1/2 teaspoon kosher salt
- 2 2 2 large eggs, lightly beaten
- 2 2 2 cups panko bread crumbs
Preparation
Step 1
1. Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil, swirling to coat. Add onion, sauté for 3 minutes or until beginning to soften. Add garlic and sauté for an additional minute; remove from heat. Transfer onion mixture to a large mixing bowl.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse a few times until mushrooms are chopped. Add half of the lentils (4 oz.) and half of the barley (4 oz.) to the food processor; place the remaining lentils and barley in the mixing bowl with the onion mixture.
3. In food processor, pulse the mushrooms, barley, and lentils together until well-combined. Transfer to the mixing bowl with the onion mixture.
4. To the mushroom, barley, lentil, and onion mixture, add the thyme, rosemary, parsley, pepper, salt, and eggs. Mix with a spatula or clean hands until well-combined. Add the panko 1/2 cup at a time, gently mixing in until the mixture is still moist but no longer sticky. You may need slightly less or more than 2 cups.
5. Form mixture into 8 patties, the diameter of your buns or approximately 1/2″ thick. Refrigerate until ready to cook, or freeze to use later.*
6. To cook the patties, heat remaining oil in large skillet over medium-high heat. Place patties in skillet and cook for about 4 to 6 minutes per side, or until both sides are nicely browned and crisp, and patty is heated through. Serve on whole wheat buns with desired toppings.