Greek Inspired Mushroom Barley Patties
There is a little restaurant that Joel and I love to go to at the coast. It has some whole grain options and a lot of gourmet choices. Last time we were there, Joel got a barley burger that he liked a lot. Of course, I had to go home and learn how to make it myself! He thinks that mine is even better. 
We found that we liked it with pita bread instead of a hamburger bun. It was a little bready with the bun. Besides, this patty has definite Greek leanings which makes it a natural fit with pita bread. The other advantage is if the patty starts to fall apart (like it did at the restaurant and at home), the pita will catch all the loose pieces.
These patties are flavored with parsley and mint, a classic Greek combination. The mint makes it very flavorful, but is optional. You do need a food processor for this recipe.
Greek Mushroom Barley Patties -makes eight medium sized patties, serves 4
Ingredients:
1 pound of mushrooms, cleaned with a mushroom scrubber or wet cloth, stems trimmed
1 1/2 cups of cooked barley (I use hulled barley instead of pearled barley. It takes longer to cook, but is a whole grain with more nutritional advantages. I soak it in water overnight, rinse, then put in a pot with enough water to cover well. I simmer for 40-60 minutes until tender. I like to get this step done earlier in the day).
Several tablespoons of butter or oil
A large handful of washed parsley with the stems cut off (about one cup)
A small handful of washed mint, stems cut off (about 1/4 cup)
1 egg
2 Tablespoons of champagne vinegar
1 teaspoon of salt
1/2 teaspoon pepper
1 pound of mushrooms, cleaned with a mushroom scrubber or wet cloth, stems trimmed
1 1/2 cups of cooked barley (I use hulled barley instead of pearled barley. It takes longer to cook, but is a whole grain with more nutritional advantages. I soak it in water overnight, rinse, then put in a pot with enough water to cover well. I simmer for 40-60 minutes until tender. I like to get this step done earlier in the day).
Several tablespoons of butter or oil
A large handful of washed parsley with the stems cut off (about one cup)
A small handful of washed mint, stems cut off (about 1/4 cup)
1 egg
2 Tablespoons of champagne vinegar
1 teaspoon of salt
1/2 teaspoon pepper
Directions:
Preheat oven to 425 degrees
Preheat oven to 425 degrees
Process mushrooms in a food processor by pulsing until coarsely chopped.
Heat oil/butter in a large skillet over medium-high heat until hot. Add your mushrooms. Stir continuously until mushrooms are just starting to brown any released water from the mushrooms is evaporated.
Now add your cooked mushrooms and barley, parsley, mint, salt, vinegar, and pepper into the food processor. Pulse until well blended. With processor running, add egg (this is to prevent the egg from cooking if the mushrooms are still hot). Your mixture should now resemble something like ground beef.
Heat oil/butter in a large skillet over medium-high heat until hot. Add your mushrooms. Stir continuously until mushrooms are just starting to brown any released water from the mushrooms is evaporated.
Now add your cooked mushrooms and barley, parsley, mint, salt, vinegar, and pepper into the food processor. Pulse until well blended. With processor running, add egg (this is to prevent the egg from cooking if the mushrooms are still hot). Your mixture should now resemble something like ground beef.
Form into eight patties and put on a pan lined with parchment paper.
Cook for around 15 minutes, checking them at ten minutes and every five minutes after. Patties should be firm, but still moist when done.
Serve with warmed pita bread, avocados, cucumber yogurt sauce, tomatoes, and lettuce or sprouts. Enjoy!
No comments:
Post a Comment