Ingredients
for the burgers
- 1/4 cup pearled barley
- 4-5 cups water
- 2 cups small-diced sweet potatoes (about 2 small sweet potatoes)
- 3 tablespoons olive oil
- salt and pepper
- 2, 15 oz. can of black beans, rinsed
- 1/2 cup mozzarella-style vegan shredded cheese
- one small red onion, diced
- 4-6 cloves garlic, sliced
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons steak seasoning
- 1 teaspoon liquid smoke
- 1 cup panko breadcrumbs
- 3/4 cup JUST Egg, plus 1/4 cup if needed
for the special sauce
- 1 cup vegan mayo
- 4 tablespoons chopped pickles
- 2 tablespoons minced shallot
- 2 tablespoons ketchup
- 1 teaspoon vegan Worcestershire sauce
to serve
- toasted hamburger buns
- vegan cheese slices
- lettuce, tomato, mandolined red onion
Instructions
- Place the pearled barley and water into a medium-sized saucepan. Cover, bring to a boil, then simmer, uncovered, for about 45 minutes. It should be completely cooked through but still firm to the bite.
- Preheat oven to 400.
- Toss the sweet potato in 2 tablespoons of the oil and season with salt and pepper. Place on a baking sheet and cook for about 20 minutes, or until it starts developing a little color around the edges. Stir halfway through the bake time.
- On a separate baking sheet, place the beans in a single layer. Bake for about 10 minutes, stirring halfway through.
- Allow all of the ingredients to cool and place into a large prep bowl.
- Add the vegan shreds and stir to combine.
- In a medium-sized skillet (I used cast iron), warm the remaining 1 tablespoon of oil over medium heat. Add the diced red onion and allow to soften and slightly caramelize for several minutes.
- Add in the garlic and allow to soften for a few minutes more. Add the the prep bowl and stir.
- Add the vegan Worcestershire, steak seasoning and liquid smoke to the bowl, stir, then add in the panko.
- Add 3/4 cup of JUST Egg and mix thoroughly.
- Test the mixture by rolling a small portion into a ball. If it holds together well, proceed to the next step. If the mixture is too dry or crumbly, gradually add the remaining 1/4 cup of JUST Egg until it reaches the right consistency.
- Form the mixture into 10-12 patties and refrigerate until ready to use.
- If freezing, place patties onto a silpat-lined baking sheet and allow to completely freeze, then transfer to a ziploc or freezer-safe container.
- To cook straight from the refrigerator, add some oil to a hot skillet and add the desired number of patties. Cover and allow to cook for a few minutes on each side or until golden.
- If using frozen patties, allow them to come to room temp before cooking.
- Combine all of the special sauce ingredients beforehand or when ready to serve.
- Toast the buns in some melted vegan butter until crisp and golden.
- Transfer the patties to the toasted buns and serve with the special sauce or your favorite fixings.
Notes
Storage Tips:
Refrigeration: Store any leftover patties in an airtight container in the fridge for up to 5 days. To reheat, simply warm them up in a skillet over medium heat until they’re crispy again.
Freezing: These burgers freeze beautifully. Once the patties are formed, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 3 months. When ready to cook, let them thaw in the fridge overnight or at room temperature for about 30 minutes.
Batching: This recipe is super flexible, so feel free to half, double, or triple it based on how many burgers you want to make.
Additional Tips:
Crisping Up Leftovers: For an extra-crispy finish on reheated burgers, give them a quick toss in a hot skillet with a little oil. It’ll bring back that perfect crunch.
Customizing the Flavor: Feel free to mix up the seasonings to suit your taste. A dash of cumin or smoked paprika can add a different flavor twist, or a bit of hot sauce for a kick of heat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baked, Boiled, Sautéed
- Cuisine: American
- Diet: Vegan