Tuesday, October 25, 2011


Alex and I love hamburgers. We really do. Beefy, meaty, dripping with juicy goodness, hamburgers are one of our favorite meals, by far. I don't make them at home very often, but when I do, I try to go all out with the soft potato hamburger rolls, sour dill pickle chips, sweet barbecue sauce, and melty cheddar cheese.

And this looks like one of my homemade hamburgers, except its not. It's a total faker.

Every once in awhile I forgo the beef and get a veggie burger. I've never thought to make them myself before though. They are actually really easy to make if you've got a good food processor. I do not, so they were a little more challenging, but ultimately worth the struggle because they make one fantastic meal.

Perfect Veggie Burgers (from Food Network Magazine)
Serves 6
  • 1/3 cup quick-cooking barley
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 small stalk celery, chopped
  • Kosher salt
  • 2 cloves garlic, chopped
  • 5 tablespoons barbecue sauce
  • 1 medium carrot, finely grated
  • 1 cup canned pinto or black beans, drained and rinsed
  • 1/3 cup breadcrumbs
  • 1/3 cup walnuts, chopped
  • 2 teaspoons soy sauce
  • 2 large egg whites
  • 2 tablespoons chopped fresh parsley
  • 6 soft buns, split

Prepare the barley as the label directs. Let cool completely.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.

Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.

Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce.


  1. Wow. It looks just like a real burger! Gorgeous photos!

  2. These were awesome. I know because I ate one!

  3. I'm totally trying this... I never would have guessed that it was a veggie burger! (also - I saw your gorgeous pumpkin bread in my reader... looks awesome but not sure where the post went!)

  4. I probably that post along with everything else on this site. I'm a monster!