The veggie burger is a vegetarian meat-free hamburger. Perfect this veggie burger makes a realistic cutlet look, and rich rich taste. Instead meat is used boiled barley, or pearl barley mixed with beans and vegetables. So that the finished cutlets do not fall apart, it is recommended to pre-cool the minced meat in the refrigerator, and then sculpt cutlets from it, which are then put back in fridge. Cook a veggie burger even if you are not vegetarian as a healthy alternative to meat burgers. with friends: 
Time: 1 hour. 40 min Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. rapidly growing barley
- 3 tbsp. l olive oil
- 1 small onion, chopped
- 1 small stalk of celery chopped
- 2 cloves of garlic, chopped
- 5 tbsp. l barbecue sauce
- 1 medium carrot, finely grated
- 1 tbsp. speckled pinto or black bean, no liquid
- 1/3 Art. breadcrumbs
- 1/3 Art. walnut chopped
- 2 tsp soy sauce
- Protein 2 large eggs
- 2 tbsp. l chopped parsley
- 6 soft buns cut in half on the side
- Onion rings for serving
Recipes with similar ingredients: Pinto Beans, Black Beans preto, walnuts, hamburger buns, carrots, celery, breadcrumbs, soy sauce, barbecue sauce, parsley
Recipe preparation:
- Cook the barley in accordance with the instructions on the packaging and cool completely.
- In a large frying pan over medium heat, heat 2 tbsp. l olive oil. Sprinkle onion, celery and a pinch of salt. Fry stirring occasionally until golden brown about 12-14 minutes. Add garlic, 3 tbsp. l barbecue sauce and carrots. Cook stirring until the liquid evaporates a little, about 1 – 2 minutes. Put everything in a food processor and completely cool.
- Add the same barley, black beans, breadcrumbs, soy sauce, egg whites, parsley and 0.5 tsp. salt. Everything grind to a mass with small pieces. From received forcemeat form 6 cutlets with a diameter of 10 cm. and a thickness of 1.5 cm. Lay them on a baking sheet covered with parchment. Cover and refrigerate for 1 to 4 hours to set.
- Turn on the grill function in the oven. In a large pan with non-stick coating over moderate heat, heat 1 tbsp. l olive oil. Fry the cutlets a few pieces until golden crusts, about 6 minutes on each side.
- Meanwhile, in the oven for 1 to 2 minutes, toast the buns, placing them under the heating element with the cut up. Ready put the patties into buns, pour the remaining barbecue sauce and put onion Fried onion rings on top.
