These are insanely good. I combined a few recipes found on the web for this one, after having eaten the best veggie burger of my life at 24 Diner in Austin, TX. That burger had roasted poblanos, avocado, bacon, and cheese on it too. Veggie burgers don't necessarily have to be entirely vegetarian...
I made these burgers into "Patty Melts", with swiss cheese, sourdough bread, and caramelized onions. They were delicious...
1 c barley/ 2 c water
1 c brown lentils/ 2 c water
1 vegetable bouillon cube
1 bay leaf
salt
black pepper
1 T olive oil
2-3 cloves garlic, minced
2 beets, grated
2 carrots, grated
8 oz mushrooms, chopped finely
a few leaves of chard, finely chopped (optional)
scallions, chopped finely
1 t cumin powder
1 t paprika- I used sweet, smoked paprika
1 t thyme
few dashes of liquid smoke
1 T Bragg's Aminos
1 T oil for frying burgers
Cook barley (with bouillon) and lentils (with bay leaf) in separate pans. First cover with water, bring to a boil, cover, reduce heat, and cook until barley and lentils are cooked. Drain excess water if necessary.
Prep veggies.
Toast spices in a pan. Add oil, and sautee garlic for 2 min. Add shredded beets and carrots and cook for approx 4-5 min. Add mushrooms, chard, and thyme, and cook another 5-8 minutes.
Combine the lentils, barley, cooked veggie mix in a large bowl. Add Bragg's and liquid smoke. Mix.
Using a food processor, gently pulse about 3/4 of the burger mix. Leave 1/4 unprocessed- it adds a nice texture to the burgers. Mix portions together well, and then form the burgers into patties.
Refrigerate the patties for at least 30 min (or freeze for 15) before sauteeing in a nonstick pan.
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