Mushroom and Eggplant Veggie Burgers

Mushroom and Eggplant Veggie Burgers

Tasty burgers made with mushrooms, eggplant, chickpeas, barley and cashews that are just packed with flavour and have an amazin texture.

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ingredients

• 1 pound mushrooms, quartered
• 1 onion, sliced into 1/4 inch thick discs
• 1 tablespoon oil
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste
• 1 small eggplant
• 3/4 cup dry pearl barley
• 1 (14-ounce) can chickpeas, drained and patted dry
• 2 cloves garlic, grated
• 1 ounce dried mushrooms, pulsed in food processor to form meal
• 1 tablespoon miso paste
• 1/4 cup parmesan, grated (omit for vegan)
• 1 tablespoon Worcestershire sauce (omit for vegetarian)
• 1 tablespoon Montreal steak seasoning (optional)
• 1 cup toasted cashews, pulsed in food process to form meal
• 1 1/2-cups panko breadcrumbs (or breadcrumbs) (gluten-free for gluten-free)

directions

1. Toss the mushrooms and onion in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer along with the eggplant, pricked with a fork and wrapped in foil, before roasting in a preheated 425F/220C oven until the mushrooms and onions start to caramelize, about 20 minutes, flipping them half way through. Leave the eggplant in the oven until it is completely tender on the inside, about 40-60 minutes, before letting cool, scooping out the flesh and squeezing it to drain any excess liquid.
2. Cover the barley in 1 inch of water in a pot, bring to a boil, reduce the heat and simmer, covered, until the barley is tender, about 20 minutes, before draining and transferring to a towel to drain.
3. Puree the eggplant, 1/2 of the chickpeas, all of the garlic, dried mushrooms, miso paste, parmesan, Worcestershire sauce and Montreal steak seasoning in a food processor until smooth before setting aside in a large bowl.
4. Pulse the mushrooms and onion until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.
5. Pulse the remaining chickpeas until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.
6. Pulse the cashews until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.
7. Mix in the barley and breadcrumbs, form into patties and cook as desired; grill them in a skillet, on the grill, under the broiler, etc.

Nutrition Facts: Calories 220, Fat 4.4g (Saturated 1g, Trans 0), Cholesterol 2mg, Sodium 216mg, Carbs 38.2g (Fiber 8.8g, Sugars 6.1g), Protein 9.9g

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