Photo of Black Mushroom-Barley Burgers  with Horseradish Cream by WW

Black Mushroom-Barley Burgers with Horseradish Cream

Total Time
1 hr 5 min
15 min
50 min
Look out frozen veggie burgers, you've got some competition. These patties are made with earthy portobello mushrooms, barley and sage - a wonderful combination.


Uncooked pearl barley

½ cup(s)

Cooking spray

2 spray(s), (5 one-second sprays per serving)

Mushroom caps

1½ pound(s), portobello, sliced

Raw egg

1 large

Dried sage

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Fat free sour cream

½ cup(s)


1 tbsp(s)


  1. Combine barley and 2 1/4 cups water in a medium saucepan. Set pan over high heat and bring to a boil. Reduce heat to low, cover and cook until all liquid is absorbed and barley is tender, about 40 minutes.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add mushrooms and cook until mushrooms are tender and all liquid evapourates, about 5 to 7 minutes. Transfer mushrooms to a food processor or large bowl.
  3. When barley is finished cooking, add to food processor with mushrooms. Add egg, sage, salt and pepper. Pulse on and off, or mash with a fork, until well blended.
  4. Shape mixture into 4 equal patties, about 1-inch-thick each. Transfer patties to a plate, cover with plastic and refrigerate for 20 minutes (and up to 24 hours).
  5. Preheat broiler. Coat a large baking sheet with cooking spray.
  6. Place burgers on prepared baking sheet and broil until golden brown on both sides, about 5 minutes per side. (Note: To grill burgers on an outdoor grill and prevent them from falling through grate, first cover grill grates with foil and then poke some holes in foil to let out smoke.)
  7. Meanwhile, in a small bowl, combine sour cream and horseradish. Mix until well blended.
  8. Serve each burger with 2 tablespoons of horseradish cream spooned on top.