Mushroom Barley Grillers [Vegan]

Contents

Mushroom Barley Grillers [Vegan]Ingredients You Need for Mushroom Barley Grillers [Vegan]How to Prepare Mushroom Barley Grillers [Vegan]Notes

Fermented foods, in this case wine and sauerkraut, bring extra flavor to dishes. These savory burgers are hearty and toothsome, and will turn omnivore heads at any cookout.

Mushroom Barley Grillers [Vegan]

Ingredients You Need for Mushroom Barley Grillers [Vegan]

1/2 cup vegetable broth
1/2 cup dry red wine
1/3 cup pearl barley
1 teaspoon toasted sesame oil
4 cups minced mixed mushrooms (portobello and cremini are a good mix)
3/4 cup minced red onion
1/2 cup minced green bell pepper
1/2 cup sauerkraut, minced
3 cloves minced garlic
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon dried thyme
1/2 cup prepared barbecue sauce
2 tablespoon red wine vinegar
1 tablespoon hot sauce
2 teaspoons Dijon mustard
1 teaspoon liquid smoke
1 3/4 cups vital wheat gluten
Fine sea salt
Ground black pepper

How to Prepare Mushroom Barley Grillers [Vegan]

Bring the broth, wine, and barley to a boil in a small saucepan. Add 1/4 teaspoon salt and a pinch of black pepper. Cover and simmer over low heat for 30 minutes, stirring occasionally. The barley should be tender but doesn’t need to be completely soft as it will cook more when it is steamed.
Heat the sesame oil in a large skillet. Add the mushrooms, onion, bell pepper, sauerkraut, garlic, cumin, paprika, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium heat, stirring occasionally, for about 10 minutes, until the mushrooms are softened.
Combine 2/3 cup of the barley, vegetables, barbecue sauce, vinegar, hot sauce, mustard, and liquid smoke in a large bowl. Stir together well. Add the vital wheat gluten and knead and squeeze with your hands until strands of gluten form, about 4 minutes.
Tear off six (10-inch) pieces of foil and prepare a steamer.
Spoon 1/2 cup of the burger mixture onto each piece of foil. The vegetables and barley will want to fall out, but pack them into a 3 1/2 inch burger that is 1-inch thick. Fold the foil over the burgers to form a packet, but don’t seal it tightly as the burgers will expand a bit during steaming. Steam the burgers for 1 hour. Unwrap and chill on a plate in the refrigerator. The burgers must be cold for the best texture. When cooled, the burgers may also be frozen by placing pieces of parchment between the burgers and wrapped airtight.
To cook the burgers, heat the grill to medium heat. Brush the burgers with canola oil and cook until grill marks appear, about 5 minutes. Turn over to cook the second side. Serve on buns with fixings of choice. To cook indoors, heat a grill pan to medium-high heat. When ready to cook, spray the grill pan with nonstick cooking spray, and cook the burgers as above.