I was out to lunch the other day (not mentally, but physically) and I ordered a garden burger. It was not a house made veggie burger, but rather one of those stiff, dense patties thawed from the freezer. I ate it anyway, but in the back of my mind I was assembling my own version of this cardboard treat.
To make these burgers even better, dollop a bit of lemon-dill sauce under the lid of a toasted and buttered whole wheat bun. Stack the burger with lettuce and garden fresh tomato slices. Freeze leftover patties for another day.
Here’s the Lemon-Dill Sauce:
Makes about 1/2 cup sauce
3 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon freshly chopped dill or 1/2 teaspoon dried
In small bowl, stir together yogurt, mayonnaise, lemon juice and dill.
Parmesan Barley Veggie Burgers
Roasted red peppers and shiitake mushrooms give these veggie patties their texture and color.
- 2 tablespoons olive oil
- 1/2 pound shiitake mushrooms, sliced
- 1/2 cup chopped green onions, about 6
- 1 red pepper, chopped about 1 cup
- 1 teaspoon freshly grated ginger root
- 1 tablespoon soy sauce
- 1/2 teaspoon ground cumin
- 1 teaspoon lemon juice
- 1 cup cooked barley or cooked bulgur
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- 1/3 cup grated Parmesan cheese
- 1 cup panko
- Preheat oven to 500F.
- Line a cookie sheet with foil. Grease or spray foil with cooking spray. Set aside.
- In large skillet, over moderate heat, heat oil. Stir in mushrooms and red pepper and cook until crisp-tender about 5-6 minutes. Stir in green onions and cook 1 minute longer. Remove from heat and mix in ginger, soy sauce, cumin and lemon juice. Let mixture cool slightly.
- Scrape mushroom mixture in to food processor. Pulse until mushrooms and vegetables are finely chopped. Scrape mixture into medium bowl and stir in barley, egg, Parmesan cheese and panko. Using 1/2 cup size measuring cup, scoop out and form 6 patties. Space patties evenly over prepared cookie sheet. (Mixture will be wet.)
- Broil patties 5 inches from broiler, about 5 minutes per side, until golden. Let cool slightly. Serve warm in a roll or with lemon dill sauce.
- I had leftover bulgur pilaf with toasted walnuts in the fridge so I substituted the bulgur for the barley....walnuts and all!