Mushroom and Eggplant Veggie Burgers

Step 1

Toss the mushrooms and onion in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer along with the eggplant, pricked with a fork and wrapped in foil, before roasting in a preheated 425F/220C oven until the mushrooms and onions start to caramelize, about 20 minutes, flipping them half way through. Leave the eggplant in the oven until it is completely tender on the inside, about 40-60 minutes, before letting cool, scooping out the flesh and squeezing it to drain any excess liquid.

Step 2

Cover the barley in 1 inch of water in a pot, bring to a boil, reduce the heat and simmer, covered, until the barley is tender, about 20 minutes, before draining and transferring to a towel to drain.

Step 3

Puree the eggplant, 1/2 of the chickpeas, all of the garlic, dried mushrooms, miso paste, parmesan, Worcestershire sauce and Montreal steak seasoning in a food processor until smooth before setting aside in a large bowl.

Step 4

Pulse the mushrooms and onion until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.

Step 5

Pulse the remaining chickpeas until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.

Step 6

Pulse the cashews until they form small meal with 1/16-1/8 inch pieces before adding to the bowl.

Step 7

Mix in the barley and breadcrumbs, form into patties and cook as desired; grill them in a skillet, on the grill, under the broiler, etc.