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Monday, February 24, 2020
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Mushrooms, not meat, are the star of these burgers

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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.

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