I’m not sure who created this recipe, but it was handed out at a CHIP meeting/cooking demo a few years ago, and has turned out to be my hubby’s favorite burger. (CHIP stands for Complete Health Improvement Program).
Prepare barley at least 30 minutes in advance. You’ll need one cup of cooked barley for the recipe, but I always make 3 cups and freeze the extra 2 cups to make more burgers later.
Preheat oven to 350.
Mix in a bowl:
1/3 cup peanut butter
1/3 cup unsweetened plant milk
2 flax eggs (2 TBS ground flax whisked with 6 TBS hot water, let sit for 10 minutes)
1 tsp Chick-It Seasoning (recipe below)
1 tsp onion powder
1/4 tsp salt (or to taste; the chick-it seasoning contains salt, so beware not to add too much)
1 cup cooked barley
3/4 cup quick oats
Let the mixture sit 5-10 minutes for oats to absorb. Mixture should be stiff. Add more oats if it’s too wet. Use a cookie sheet lined with a silpat or parchment paper; form mixture into burgers, not super thick (I get 6 burgers), but you can make whatever size you like. Bake 20 minutes, then turn and bake another 10 minutes or so. Serve on a whole grain bun with your favorite condiments. (Note: these burgers will not turn brown. They stay a tan/grayish color, which is normal due to the barley and oats.)
(this recipe can be cut in half if your prefer)
1/4 cup salt or salt substitute
1/2 cup nutritional yeast
1/4 – 1/2 tsp turmeric
1/2 – 1 tsp garlic powder
1 TBS onion powder
1/2 tsp marjoram
1/2 tsp sage
1 TBS parsley flakes
Mix or blend thoroughly and store in sealed container.
Note: This seasoning is great in any recipe that calls for chicken broth, too. Simple mix 1 tsp with 1 cup water. It can be used in soups, sauces, burgers, and loaves.