Mushroom-Barley Burgers with Sage
Mushroom-Barley Burgers with Sage

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: less than 2 hours
  • Prep: 45 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 93
  • 608mg Sodium
  • 15g Carbs
  • 3g Fiber
  • 2g Fat
  • 1g Saturated Fat
  • 2g Sugars
  • 4g Protein
  • 31mg Calcium
  • 1mg Iron

Barley (a great vegetable-based protein source) is rich in fiber and B vitamins, and mushrooms are an excellent source of the B vitamin riboflavin. These burgers are easily made in a food processor. If you do not have one, simply mash ingredients together in a large bowl.


  • 4 large portobello mushrooms (about 1 1/2 pounds with stems), stems removed and caps chopped into 1/2-inch pieces
  • 1 cup cooked pearl barley
  • 1 egg
  • 2 tablespoon minced sage (or 1 teaspoon dried sage)
  • 1 tablespoon sherry
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 whole-wheat hamburger buns, split



Set a large nonstick skillet over medium-high heat. Add mushrooms and saute 5 to 7 minutes until tender and liquid evaporates. Transfer mushrooms to a food processor fitted with a metal blade and add remaining ingredients except buns. Pulse on and off until well blended. Shape mixture into 4 equal patties. Refrigerate 20 minutes. Preheat grill or broiler.

*Nutritional information does not include whole-wheat hamburger buns.

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