Vegetarian Burgers
Submitted by the-voyager
Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.
YIELD
6 pattiesPREP
25 minCOOK
15 minREADY
40 minThese veggie burgers have real heft thanks to a base of cooked pearl barley and chickpeas bound together with oatmeal.
No eggs, no cheese, no fillers. Just grains, beans, aromatics, and a few punchy seasonings like soy sauce, paprika, and basil that give each patty a savory, well-rounded flavor.
Pan-fry them in olive oil for crispy edges, or bake them on a sheet pan if you want a hands-off approach.
Pile them on a bun with sprouts and tomato slices and you’ve got a plant-based burger that actually holds together and satisfies.
Variations
- Swap barley for cooked brown rice or cracked wheat for a different texture
- Use navy beans, pinto beans, or soybeans in place of chickpeas
- Add a tablespoon of nutritional yeast for a savory, almost cheesy flavor boost
Kitchen Tips
- Mash the chickpeas roughly before mixing. Whole chickpeas make the patties crumbly and hard to shape.
- Let the mixture rest for 10 minutes before shaping. The oatmeal absorbs moisture and firms up the texture.
- Don’t flip the burgers too early. Give them a solid 5 to 7 minutes per side so a proper crust forms.
Ingredients
Directions
In a blender, finely chop celery, onion, scallion and garlic or dice them by hand finely.
Set aside.
In a large mixing bowl, combine the barley, chick peas, oatmeal, salt, paprika, basil, soy sauce and pepper.
Mix them thoroughly with a wooden spoon or with your hands.
Add the chopped celery, onion, scallion and garlic to the barley mixture and mix again.
Shape into six burgers.
Heat olive oil in a nonstick skillet.
Add burgers and brown 5 to 7 minutes on each side, or bake the patties at 350℉ (180℃) on a lightly oiled cookie sheet for 25 minutes.
Serve on a hamburger bun with sprouts and tomato slices or ketchup.
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