3.5 C
Monday, February 24, 2020
Connecting Our Communities

Mushrooms, not meat, are the star of these burgers


News Briefs

Woolwich nixes traffic islands Displeased with the troublesome pedestrian islands installed during the Region of Waterloo’s reconstruction of Church Street...

20-year-old agreement causes a stir

An Elmira environmentalist’s “smoking gun” appears to be shooting blanks. Al Marshall, a long-time critic of cleanup efforts at...

Forks up to farmers on well-timed Agriculture Day

February is not the most obvious time to celebrate agriculture in Canada. But that’s...

Need for dementia research will only keep growing

Along with financial insecurity due to inadequate pensions, Canadians have health issues to worry about as society ages...


clear sky
3.5 ° C
7.8 °
-0.6 °
69 %
1 %
11 °
3 °
8 °
2 °
-4 °

Last weekend certainly put a damper on both the summery vibe and any rush to fire up the barbecue. Things are starting to look up as we head into another weekend, however.

While there are plenty of traditional choices when it comes to throwing meat on the grill, there’s an increasing movement for meat alternatives and purely vegetarian options. If you’re having guests over, there’s more of a chance these days that someone will be looking for something other than hamburgers and hotdogs.

This vegetarian burger is packed with goodness and lots of flavour, so it might not be just the no-meat crowd who’ll be tempted.

Portabella Barley Burgers

  • 3 Tbsp. local maple syrup
  • 2 Tbsp.  apple cider vinegar
  • 1 tsp. minced garlic
  • 1 tsp. each salt and pepper
  • Portabella mushroom caps
  • 2 eggs
  • 1 tsp. dried thyme leaves
  • 1/2 cup dried breadcrumbs
  • 1/2 cup all-purpose flour
  • 1-1/2 cups cooked barley
  • 3/4 cup shredded kale
  • 6 whole-wheat buns
  • 6 Tbsp. onion dip
  • 1/2 cup crumbled goat cheese
  • 1-1/2 cups radish or alfalfa sprouts

In medium bowl, combine maple syrup, vinegar, garlic, salt and pepper. Toss mushroom caps in marinade.

Place on rimmed baking sheet. Bake in 350°F (180°C) oven for 25 minutes. Remove from oven and let cool.

Coarsely chop mushrooms. In food processor, combine mushrooms, eggs, thyme, breadcrumbs, flour and 1/2 cupof the barley. Pulse to combine. Texture should remain chunky.

In medium bowl, combine mushroom mixture with remaining barley and kale. Shape into 6 burgers. Chill covered in refrigerator at least 1 hour.

Place burgers on greased grill over medium heat. Grill, covered, for 5 to 6 minutes per side or until thermometer inserted sideways into centre of each burger reads 165°F (74°C).

Toast burger buns on grill. Spread each bun bottom with onion dip. Top with burger, cheese, sprouts and bun top.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to The Observer's online community. Pseudonyms are not permitted. By submitting a comment, you accept that The Observer has the right to reproduce and publish that comment in whole or in part, in any manner The Observer chooses. Please note that The Observer does not endorse the opinions expressed in comments. Comments on this story are moderated according to our submission guidelines. Comments are welcome while open. We reserve the right to close comments at any time.


Under the auctioneer’s gavel to provide help Down Under

After seeing the devastation from the Australian wildfires, a local art collector sold the first painting she ever bought on Saturday to help raise money for relief efforts there. Nancy...

In Print. Online. In Pictures. In Depth.

You obviously love community journalism. Thanks for visiting today. If you have a great local story, let us know.

EDSS performers take Broadway under the sea

By Steve Kannon skannon@woolwichobserver.com The tropics, under the sea or otherwise, seem like a much better place...

Sugar Kings win three games, clinch first place

In need of just one more win to clinch first place in the Midwestern Conference, the Elmira Sugar Kings claimed all three games...

Jacks take 3-2 series lead into deciding weekend vs. New Hamburg

The Wellesley Applejacks are up 3-2 in their best-of-seven series against the New Hamburg Firebirds, having claimed two of this week’s three games in...
- Advertisement -