This has taken months to come together with multiple failed batches and changes. Beetroot, along with the barley, works to give a good “meaty” texture. Underlying unami from the mushrooms and the turbo charge from the miso helps give a “meaty” taste also whilst still clearly being a veggie burger. The patty mixture works well as a smash burger being well bound by the potato starch.
The key to this recipe is reducing the moisture of your patty mix. Don’t skip on the allowing the grated beets to drain or on the mushroom cooking time.
Serves: 4
Difficulty: Straight Forward
300g of Cooked Beetroot
8 Chestnut Mushrooms
50g of Pearl Barley
3 tablespoons of Potato Starch or Cornflour
1 tablespoon of Barley or Red Miso
3 tablespoons of Vegetable Oil
Salt & Pepper
Day Before
- Boil the pearl barley until soft. This will take about 20-30 minutes. Drain and alow to dry on a kitchen towel.
- Finely dice the mushroom and cook in a pan with oil until browned. Then remove from the heat.
- Grate the beetroot and add a tablespoon of salt. Place the mixture in a sieve and leave to drain for 1 hour.
- Once the hour has passed mix together the mushrooms, beetroot and barley. Then add the potato starch, oil and miso. Mix well.
- Refridgerate overnight.
On the Day
- Bring a pan up to a medium high heat and add a little vegetable oil.
- With an ice cream scoop take a 1/6th of the mixture and add to pan. Take a metal spatula and press the burger into a circle. Cook for 3 minutes on each side.
- Repeat step 3 with the rest of the mixture.
- Serve in your burger bun of choice and dress as you wish.
Recipes from my kitchen, Edinburgh, Scotland 