Mushroom and Eggplant Veggie Burgers

Name: Mushroom and Eggplant Veggie Burgers
Ingredients: 1 pound mushrooms, quartered; 1 onion, sliced into 1/4 inch thick discs; 1 tablespoon oil; 1/2 teaspoon thyme, chopped; salt and pepper to taste; 1 small eggplant; 3/4 cup dry pearl barley; 1 (14-ounce) can chickpeas, drained and patted dry; 2 cloves garlic, grated; 1 ounce dried mushrooms, pulsed in food processor to form meal; 1 tablespoon miso paste; 1/4 cup parmesan, grated (omit for vegan); 1 tablespoon Worcestershire sauce (omit for vegetarian); 1 tablespoon Montreal steak seasoning (optional); 1 cup toasted cashews, pulsed in food process to form meal; 1 1/2-cups panko breadcrumbs (or breadcrumbs) (gluten-free for gluten-free)

Mushroom and Eggplant Veggie Burgers was pinched from <a href="https://www.closetcooking.com/mushroom-and-eggplant-veggie-burgers/" target="_blank" rel="noopener">www.closetcooking.com.</a>

INGREDIENTS

•

1 pound mushrooms, quartered

•

1 onion, sliced into 1/4 inch thick discs

•

1 tablespoon oil

•

1/2 teaspoon thyme, chopped

•

salt and pepper to taste

•

1 small eggplant

•

3/4 cup dry pearl barley

•

1 (14-ounce) can chickpeas, drained and patted dry

•

2 cloves garlic, grated

•

1 ounce dried mushrooms, pulsed in food processor to form meal

•

1 tablespoon miso paste

•

1/4 cup parmesan, grated (omit for vegan)

•

1 tablespoon Worcestershire sauce (omit for vegetarian)

•

1 tablespoon Montreal steak seasoning (optional)

•

1 cup toasted cashews, pulsed in food process to form meal

•

1 1/2-cups panko breadcrumbs (or breadcrumbs) (gluten-free for gluten-free)

Go To Recipe

review