Mushroom-Barley Burgers

from “Eat, Drink & Weigh Less”
by Mollie Katzen & Walter Willett, MD
changed just a teeny bit

1 Tablespoon extra-virgin olive oil
2 cups minced onion (a combination of red and yellow is nice)
1/2 pound mushrooms, minced (a combination of button and cremini is nice)
1 teaspoon salt (or to taste)
2 Tablespoons crushed garlic
2 Tablespoons balsamic vinegar
3 cups cooked pearl barley (works best if it is already cold, so make it a day or two ahead)
1/2 cup minced, toasted walnuts
4 large eggs, beaten
1 packed cup grated part-skim mozzarella cheese (I’ve used TJ’s fresh mozz sticks, chopped up, which worked well)
Freshly ground black pepper
nonstick spray for the pan

Place a large nonstick saute pan or skillet over medium-high heat for 2 minutes.  Add the oil, wait another 30 seconds or so, then add the onion.  cook, stirring occasionally, until translucent and beginning to soften, about 5 minutes  Add the mushrooms and the salt.  cook, stirring often, for about 10 minutes, or until the liquid that the mushrooms exude has evaporated and they are beginning to take on some color.  Add the garlic and cook until fragrant, about 1 minute longer.  Remove from the heat and stir in the vinegar.

In a large bowl, combine the onion and mushroom mixture with the cooked barley and nuts.  Add the eggs and mozzarella and stir well to combine.  Season with pepper then let the mixture sit for about 10 minutes at room temperature, or overnight in the fridge, if you have time.

Heat a large non-stick griddle at 350 degrees F.  When the pan is hot, spray with non-stick cooking spray.  Add a little olive oil if you like.  Using a 1/3 cup dry measure, make 6 mounts of the mixture in the hot pan, spreading them out into approx. 4″ patties.  Cook without moving until nicely browned on the bottom, about 5 minutes.  Flip carefully with a thin-bladed pancake turner (my Oxo is perfect for this) and cook about 5 minutes on the other side.  Serve hot or warm. Makes a lovely sandwich on a whole wheat bun or bread with canola mayo, lettuce, and basil leaves and a nice slice of tomato if you have it.

Store leftovers in the fridge or freezer and reheat in a skillet or toaster oven.

Published in: on June 5, 2010 at 11:49 am  Leave a Comment  

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