Servings: 12 burgers
Preheat:
Prep Time: 2 hours
Source: Grains for Every Season – Joshua McFadden
Yes, this recipe does have a long list of ingredients and several
steps … don’t start making these burgers 20 minutes before
you want to eat. The good news is that the recipe makes a dozen
burgers and they freeze beautifully, so an hour spent prepping
yields future meals for days. I wrap each burger individually-
uncooked-so that I can just pull out as many as I want to cook.
Thaw the frozen burgers before cooking, ideally, leave them in
the fridge overnight, but you can thaw them on the counter to
speed things up if need be. -Makes twelve-4-ounce (115 g) burgers
Ingredients:
1/3 cup (70 g) uncooked barley or farro
Kosher salt and freshly ground black pepper
1/3 cup (60 g) uncooked quinoa
1/3 cup (80 g) raw cashews
Extra-virgin olive oil
4 ounces (115 g) shiitake or cremini mushrooms, stemmed and finely chopped
1 cup (160 g) finely chopped carrots
1/3 cups (200 g) finely chopped onion
6 garlic cloves, finely chopped
One15.5-ounce (439 g) can chickpeas, rinsed and drained well
1/2 cup (50 g) uncooked rolled oats
2 ½ cups (125 g) panko breadcrumbs (whole-grain, if possible)
½ 1 cup (120 ml) soy sauce
1 tablespoon sriracha
2 tablespoons sherry vinegar
1 ½ tablespoons potato starch
Directions:
Put the barley, 1 cup (240 ml) water, and 1/2 teaspoon salt in a small saucepan with a lid. Bring to a boil, then quickly reduce the heat to a simmer. Cover and cook until the barley is tender and the water has been absorbed, 45 to 60 minutes for hulled barley, about 30 minutes for pearled barley. If the barley is tender but there’s liquid left, just drain it off; if the water has been absorbed but the barley isn’t fully tender, add a few tablespoons more water and keep cooking until tender. Cool completely.
Meanwhile, combine the quinoa, 14 cup plus 2 tablespoons water (135 ml), and VI teaspoon salt in a separate mall saucepan with a lid. Bring to a boil, then quickly reduce the heat to a simmer. Cover and cook until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Cool completely.
Meanwhile, put the cashews in a small bowl, cover with warm water, and soak until they have softened a bit, at least 1 hour. (They won’t be mushy, they’ll just get less crunchy.)
Heat a glug of olive oil in a large skillet over medium-high heat. Add the mushrooms, season lightly with salt and pepper, and sauté until they have released their liquids, the liquid has been cooked off, and the
mushrooms are fully tender and browning a bit, about 5 minutes. Scrape into a large bowl and let cool.
Add a bit more oil to the pan, then add the carrots and sauté until they start to soften, 3 to 4 minutes. Add the onion and season lightly with salt and pepper. Continue cooking until the vegetables are quite soft and fragrant and starting to turn golden. Don’t let the onions actually brown or the burgers will be bitter. Add the garlic, cook another minute, and then transfer the vegetables to the bowl with the mushrooms and let everything cool completely.
Meanwhile, drain the cashews well and finely chop. Mash the chickpeas with a fork or potato masher until about half are mashed and the rest are slightly broken up. (Whole chickpeas will make the burgers too chunky and crumbly.)
When the sautéed vegetables are cool, add them to the chickpeas, cashews, quinoa, barley, oats, and panko. Toss with clean hands to integrate all of the ingredients.
in a small bowl, whisk together the soy sauce, hot sauce, vinegar, and potato starch. Add this to the other ingredients and work the mixture with your hands so everything is blended nicely Taste, either as is or by frying up a small lump, and adjust the seasoning with more salt, black pepper, hot sauce, soy sauce, and/or vinegar.
Shape the mixture into 12 patties (about % cup or 115 g each). Set the patties on a rack and leave at room temperature for 30 minutes or so to dry the surface. For burgers that you’re not going to eat right away, arrange them on a tray in a single layer, freeze until firm, then pile the frozen burgers into a zip-top freezer bag or other container and freeze completely. You can remove the number of burgers that you need, leaving the rest frozen for later. For freezing longer than month, wrap the burgers individually and then put in a freezer bag to prevent freezer burn.
To cook, heat a glug of olive oil in a heavy-bottomed skillet over medium-high heat. Add the burgers, leaving enough room for a spatula to scoot in and flip them. Cook until nicely browned and heated through, about 5 minutes on each side.
Serve right away, with your favorite burger fixings.