Barley Black Bean Veggie Burgers
1 C. dry black beans, soaked for 8 hours then boiled for 3o minutes or 2 C. canned black beans
3/4 C. uncooked barley
2 roasted peppers (red or green), seeded and peeled
1 package of mushrooms
2 celery stalks, chopped
2 carrots, chopped
1.5 onions, chopped
2 cloves of garlic, chopped
2 eggs (optional)
1/2 C. fresh cilantro leaves
Presoak and cook the black beans. Set aside.
Prepare barley. Combine 3/4 C. uncooked barley with 1.5 C water in a rice cooker or on stove top with salt pepper and olive oil. Set aside.
Under broiler carefully roast 2 peppers until skins are black. Cool, peel and remove seeds then roughly chop. Set aside.
Clean and stem 1 package of mushrooms and sautee in olive and 1/2 onion until soft. Season with salt and pepper at the end. Set aside.
In a large skillet sautee celery, carrots, onions and garlic with turmeric, paprika, cayenne pepper and salt and pepper. Add the mushrooms, roasted peppers, barley and beans. Sautee until all flavors are combined. Turn off heat and add cilantro. Add some soy sauce to taste.
Let mixture cool slightly then pulse in a food processor. Do not pulverize. Transfer to a bowl and mix eggs into mixture. (optional)
Heat oil for frying. Form patties and fry until golden on each side. Serve with salad and roasted garlic mayonnaise.