- 1 tablespoon olive oil
- 2 cups onion, diced
- 2 cups fresh mushrooms, sliced
- 2 tablespoons fresh garlic, minced
- 2 tablespoons balsamic vinegar
- 3 cups cooked Against the Grain barley berries
- 1/4 cup Against the Grain purple cornmeal
- 4 large eggs, beaten
- 1 cup cheese- cheddar or mozzarella, grated
- 1 tablespoon parsley, chopped
- salt and pepper to taste
- additional cornmeal for coating
Rinse 1 cup of barley and place into a medium pot. Cover the barley with cool water and add 1 teaspoon of salt. Over medium-low heat, cook the grains for approximately 15 minutes or until the bar-ley has softened. Drain and reserve.
In a pan, sauté the onions and garlic over medium heat until translucent. Add the mushrooms and pinch of salt and cook until liquid has evaporated. Re-move from heat and stir in the balsamic vinegar. In large bowl combine the onion and mushroom mixture with cooked barley. Stir in eggs, cheese, parsley and purple cornmeal and season with salt and pepper to taste. Place mixture into a strainer or colander and let sit for 30 min-utes, or can be stored overnight in sealed container.
Shape mixture into mounds and roll gently in additional purple corn meal. Handle with care so they don't fall apart. Burgers can be baked for 10-12 minutes in 375 F oven or can be cooked on stovetop in an oiled skillet over medium heat until warmed through.
Uncooked burgers will keep for 2 days if wrapped and refrigerated. Cooked burgers will keep for up to a week or for months in the freezer.
Enjoy with a spoonful of zesty salsa, onion chutney or grainy mustard.