Sparrow Tavern's Veggie Burger Recipe

Ingredients

2 shredded carrots*
1 medium shredded zucchini*
1 cup cooked and drained barley (about 1/3 cup raw)*
1 cup corn, thawed if frozen and drained by pressing against a strainer.
1 cup frozen green peas, thawed if frozen and drained by pressing against a strainer.
1 1/2 cups (2 medium potatoes, about 10 ounces) mashed with an egg*
1 egg
3/4 cup thinly sliced scallion
1 teaspoon salt
1/2 teaspoon pepper
1 cup panko bread crumbs
1/2 red bell pepper, finely diced
8 ounces mushrooms, diced and cooked until quite dark*
1 cup cooked brown rice (about 1/2 cup dry)
1 tablespoon plus one teaspoon Olive oil, divided. 1 teaspoon for mushrooms, one tablespoon for cooking burgers.

Preparation

Step 1

Using hands, heavily mix all ingredients except oil until it forms one cohesive mixture. The mixture should not feel “wet” but rather very thick and heavy, and the mashing should be firm enough to distribute all ingredients through out the mixture, but not so hard as to break open the peas. Refrigerate and leave for at least one hour, overnight is fine.

Measure out six-ounce portions (this works out to about a cup, loosely packed.) Form into a tight ball, really pack it. Place on a well greased baking tray. Gently press and form into uniform patties, rounding edges.

I found it easy to form patties by placing mixture into a one cup measure, pressing down firmly, packing to about 3/4 cup, then tapping the mixture out on the baking tray and then forming.

Bake in a preheated 350 degree oven for 45 minutes. Do not turn patties. Rotate sheets from top to bottom about halfway through if using more than one baking sheet. Remove from oven, let cool, then cover and refrigerate. Once refrigerated, the patties are easier to remove intact from the pan with the help of a thin spatula.

When ready to serve, heat a tablespoon of olive oil in a non-stick pan. Add desired amount of patties and cook until golden brown, flipping once. It’s best to cook quickly over a fairly high heat, starting with the side that was on the bottom when baked. Over cook and they can be a bit mushy and crumbly, under cook and they won’t be crispy, so look for a good golden brown color.

*Notes:
•Barley: A medium grain barley is perfect in this recipe, adding a good bite and chew. It’s not critical, however, and anything you have on hand will work. The amount dry varies depending on which type of barley is used.
•Zucchini and carrots should be shredded with a large grate. I found the ideal texture was to push them very hard and quickly through the food processor, forming large shreds. The shredding option on a mandolin would work as well. This helped with excess moisture. If grating by hand on a box grater, drain as much moisture as possible by pressing against a strainer.
•The amount of potato in this recipe is pretty critical. To cook potatoes, cut in quarters, cover with water. Bring to a boil and cook for about 20 minutes. Drain, then mash while dry. Add an egg when slightly cooled and mash thoroughly.
•To cook mushrooms, roughly chop. Add to a saute pan with about a teaspoon of oil. Turn on heat, stirring several times, then place a lid on the pan. Cook for about six to eight minutes until the mushrooms have given up most of their moisture. Remove lid, continue to cook until moisture is gone and mushrooms have turned a deep color, slightly toasted in places.