Mushroom Barley Burgers

9 Sep

Print the recipe page!  mushroom barley burgers

Here’s the story on this recipe.  Driving around a couple weeks ago I came across author Lukas Volger on the radio being interviewed about his new book “Veggie Burgers Every Which Way”.  His ideas on how to create a good veggie burger sounded great and I’m pretty sure it was lunch time at the time, which helped.  Well, I bet you can guess what I was thinking in the back of my mind… what a great idea for a food storage meal!  This particular recipe from his book was reprinted here and once I found it I just had to take a shot at creating a version that could be stored.

Prep time:  active prep time 30-40 minutes


Burgers   (makes 4 burgers)

2 cans (4 oz.) portabella mushrooms

1 jar (9.9 oz) sliced shitake mushrooms

2 TBS oil

1/2 tsp. dried thyme

2 TBS balsamic vinegar

1 cup cooked barley (see note)

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup potato flakes

Burger Buns (makes 8 buns)

1 cup water

2 TBS oil

1 1/3 cup whole wheat flour

2 1/3 cup white flour

1 TBS sugar

1 tsp. salt

1 TBS yeast


To make burger buns:

Mix together dry ingredients.  Add water and oil.  Knead dough 10 minutes and then leave dough to rise (covered) until doubled in size, about an hour.  Divide dough into 8 pieces, flatten each piece and tuck opposite ends together, shaping into a ball.  Place the dough balls, seam side down, on a greased baking sheet.  Cover and let rise 1 hour.  If using a sun oven to bake, spritz dough with water before baking.  Bake in conventional oven at 375 for 15 minutes  or Sun oven (cooking time dependent on the temperature you’re able to achieve).

Place buns seam side down, cover, and allow to rise 1 hour.

Spritz with water if planning to bake in a sun oven.

My sun oven temperature ranged between 275 and 300 so it took 40 minutes for the buns to cook.

Side by side:  buns baked in a conventional oven on left, ones baked in a sun oven on right.

Mushroom Barley Burgers

Rehydrate 1/2 cup potato flakes using just enough water to make a solid potato mixture.  Drain the mushrooms and add thyme, salt and pepper.  Cook in a pot for about 10 minutes until the mushrooms have sweat off their moisture and it has dried up in the pan.  Set mushrooms aside and deglaze pan with vinegar, scraping off browned bits with a wooden spoon.

Chop mushrooms finely by hand (or transfer to a food processor and coursely grind).  Combine the mushroom mixture with the potato, barley, salt, pepper and vinegar mixture.  Shape into 4 patties.  In a medium hot skillet, brown the burgers 5 minutes per side.  Move burgers to the oven and cook 15 minutes until firm and cooked through.



In browning these patties (and due to not doing so hot in flipping them) it was quickly realized that rather than making six patties this recipe makes closer to four patties once cooked.  The mixture was forgiving however and the patties were easily reshaped and added to as they cooked.

I had all kinds of trouble getting these burgers to “flip” until I tried this nifty maneuver.  After flipping in between two turning spatulas I carefully slid the patty back onto the skillet.

By this time the sun oven was much hotter than when I made the buns.  In go the patties — 15 minutes to firm and cook through.

Slice and brown the buns before serving.


Sprouts added to top.

The verdict:

Personally I was surprised how good these were!  If it were up to just me and my husband we’d totally make them again.  To me they were “pretty good”,  to my husband they were “not bad” — which in his book is a small to medium sized compliment.  I thought the barley was a great idea for adding texture and the mushrooms weren’t overpowering at all.   I loved the idea of using potatoes as a binder — they gave them just the right amount of binding without being too wet.  Still, when it came time to test them on the kids I have to be honest, these didn’t get the  applause I was hoping for in the kid department.

Now I’m intrigued — the idea of finding some kind of veggie burger that tastes good enough to win everyone over is on my goal list.



  • Making barley is exactly like making rice — 1 part barley to 2 parts water.  In this recipe you’ll have plenty of cooked barley if you cook 1/2 cup dry barley with 1 cup of water.  Once the water is boiling, cover and simmer for 20 minutes.  Fluff with fork.

  • Another idea for this recipe (from a reader):  Change the shape of the buns and burgers and serve with au jus sauce as you would a french dip sandwich.  Thanks Janis –great idea!

4 Responses to “Mushroom Barley Burgers”

  1. Julene September 13, 2011 at 9:10 pm #

    What a wonderful recipe! I am a vegetarian and this looks deicious!! I was wondering where you got your canned and bottled mushrooms? I don’t think I have ever seen portabello mushrooms in a can before and I would love to include those in my food storage. Thanks!!

    • myfoodstoragecookbook September 15, 2011 at 2:25 am #

      Yay Julene! I’m happy this recipe found you! I found both of these products at a big grocery store chain we have here in TX called H.E.B. I would check a higher end grocery store or maybe call up the company, Georgio, and find out where canned portabello mushrooms are distributed near you. One other thing (when you get a hold of the company), ask if there is a way to buy it online through the company itself. I’ve bought Bridgeford pepperoni sticks directly from the company (online) — it was easy and still affordable.

  2. Julene September 13, 2011 at 9:11 pm #

    **delicious** I need spellcheck 🙂


  1. Create Your Own Food Storage Recipe Book - January 24, 2014

    […] Mushroom Barley Burgers […]

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