Veggie Burgers

Veggie Burgers
Veggie Burgers

PREP TIME

60

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

PREP TIME

60

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

Ingredients

  • 1/3

    cup quick-cooking barley

  • 3

    tablespoons extra-virgin olive oil

  • 1

    small onion, chopped

  • 1

    small stalk celery, chopped

  • Kosher salt

  • 2

    cloves garlic, chopped

  • 5

    tablespoons barbecue sauce

  • 1

    medium carrot, finely grated

  • 1

    cup canned pinto or black beans, drained and rinsed

  • 1/3

    cup breadcrumbs

  • 1/3

    cup walnuts, chopped

  • 2

    teaspoons soy sauce

  • 2

    large egg whites

  • 2

    tablespoons chopped fresh parsley

  • 6

    soft buns, split

  • Onion rings, for topping

Directions

Prepare the barley as the label directs. Let cool completely. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely. Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

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