Treat yourself to these delicious Mushroom Swiss Veggie Burgers tonight!
4teaspoonsextra virgin olive oil,divided
½cup+ 2 tablespoons flour
¼cupchopped Italian parsley
2teaspoonsextra virgin olive oil
2tablespoonschopped Italian parsley
In a medium pot, combine barley, 1 ½ cups water, and ¼ teaspoon salt. Bring to a boil over high heat. Reduce heat to low, cover pot, and cook barley until tender (about 25 minutes). Drain well.
In a separate medium pot, combine lentils, bay leaf, 2 ½ cups water, and ¼ tsp. salt. Bring to a boil over high heat. Reduce heat to a simmer, partially cover pot, and cook until tender, adding more water as lentils cook, if necessary (about 25 minutes). Remove bay leaf and drain well in a wire strainer, pressing excess water out of lentils with the back of a spoon.
While barley and lentils are cooking, heat 2 teaspoons olive oil in a medium pan over medium-high heat.
Add carrots and onion to pan; saute until tender, stirring frequently.
Stir diced mushrooms into pan; cook until all liquid has evaporated and mushrooms are browned.
Mix garlic, smoked paprika, sage, and thyme into mushrooms. Cook, stirring constantly, for about 30 seconds or until fragrant.
Remove from heat, then season to taste with salt and pepper.
Mash lentils in a large bowl until about ¾ smooth, then stir in barley, sauteed veggies, flour, parsley, and walnuts.
Add egg to mixture and stir until well combined. Divide into 6 patties.
Once you get the mushroom topping going (see below), heat 2 teaspoons olive oil in a large skillet over medium heat.
Cook burgers until browned on one side. Flip, then top with cheese and cook until browned on the other side.
Heat 2 teaspoons olive oil in a large pan over medium-high heat.
Add mushrooms and cooked until browned, stirring frequently.
Remove from heat and add garlic, stirring until pan cools slightly so it doesn't burn.
Season mushrooms with salt and pepper, then stir in parsley.
Serve burgers hot, topped with sauteed mushrooms on buns garnished with lettuce and tomato. Enjoy!