Mushroom-Barley Burgers with Horseradish Cream
- Total Time
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 barley½ cup(s)
cooking spray2 spray(s)
portobello mushroom(s)1 ½ pound(s), caps, sliced
dried sage1 tsp
table salt½ tsp
black pepper¼ tsp
fat free sour cream½ cup(s)
horseradish sauce1 Tbsp, or to taste
- Combine barley and 2 1/4 cups of 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.
- 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 evaporates, about 5 to 7 minutes; transfer mushrooms to a food processor or large bowl.
- 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.
- Shape mixture into 4 equal patties, about 1 inch thick each. Transfer patties to a plate, cover and refrigerate for 20 minutes (and up to 24 hours).
- Preheat broiler. Coat a large baking sheet with cooking spray.
- Place burgers on prepared baking sheet and broil until browned 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.)
- Meanwhile, in a small bowl, combine sour cream and horseradish. Mix until well blended.
- Serve each burger with 2 tablespoons of horseradish cream spooned on top.