*If the panko is too big to stick, crush it into smaller shards by pressing the breadcrumbs with the flat, clean end of a drinking glass.
Food styling by Michelle Gatton/Hello Artists.
The Mushroom Barley Burger
Never suffer through a reheated veggie patty again.
Recipe by Michael Allen and Corissa Grundman
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
MICHAEL ALLEN, OWNER of Beerline Cafe in Milwaukee, and executive chef Corissa Grundman build this meatless burger strategically. A mushroom base lends a meaty foundation, potato reinforces the texture, and barley provides a satisfying heft. Quick-caramelized onions punch up everything with a sweet-tart bang. A reheated freezer-section veggie burger this is not.
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Ingredients
- 2 Tbsp. olive oil, plus 1 Tbsp
- 3 Tbsp. diced yellow onion
- 2 cloves garlic, minced
- 1 medium russet potato, boiled until tender, and mashed
- 2 lb. mixed mushrooms, chopped
- 2 oz. pearled barley
- 2 tsp. ground thyme
- 1 c. panko, plus more for coating
- 1 lb. sweet onions, sliced thin
- 1 tsp. brown sugar
- 1 c. mayo
- 2 Tbsp. ground rosemary or sage
- 2 tsp. lemon juice
- 6 focaccia or ciabatta rolls, toasted
- Lettuce, tomato, and alfalfa sprouts, for serving
Directions
- Step 1In a pot, heat 2 Tbsp of the oil over medium. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook about 30 seconds. Add the potato, mushrooms, barley, and thyme, and sauté until the mix is moist, about 15 minutes. Fold in the panko, season with salt, and remove from the heat.
- Step 2In a large pan, sauté the sliced onions in the remaining 1 Tbsp oil over medium till softened, about 8 minutes. Lower the heat to medium-low and sauté until dark brown, about 10 minutes. Remove the pan from the heat, add the sugar, and season with salt.
- Step 3Preheat the oven to 350°F. Make the aioli by mixing the mayo, rosemary or sage, garlic powder, and lemon juice in a bowl. Season with salt. Set aside.
- Step 4Once the mushroom mix is cool, form six 4-inch-round, 1-inch-thick patties. Add more breadcrumbs to a shallow dish and coat the sides and edge.* For extra color, spritz each side of the patty with cooking spray. Bake the burger until 135°F, about 20 minutes, flipping halfway through.
- Step 5Add a spoonful or two of the aioli to a piece of focaccia, then top with lettuce, tomato, and alfalfa sprouts. Add the burger, coated with more aioli; a heaping spoonful of caramelized onions; and the top piece of bread. Repeat with the remaining ingredients.
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