Right out of the oven... nice and crispy!
Before the oven...
I am addicted to these burgers! They are delicious and filling and everyone I've made them for just loves them! I got the recipe from Vegetarian Times. I sometimes top them with vegenaise or tzatziki sauce... or Hidden Cashew Ranch Dressing from fatfreevegan.com. http://blog.fatfreevegan.com/2012/01/hidden-cashew-ranch-dressing-plus-tips-for-eating-salads-when-you-really-dont-want-to.html They're even good plain! I baked them in the oven ... I put a little grapeseed oil on some non-stick foil and baked them at 350 until golden brown.
Here's the recipe:
Serves 61/2 cup uncooked quick-cooking barley
1 large egg, well beaten
1 cup low-fat ricotta cheese
1 cup shredded cheddar cheese
1 cup minced mushrooms
1/2 cup dried breadcrumbs
1/4 cup minced parsley
Salt and freshly ground black pepper ***I add in granulated garlic as well
Cook barley according to package directions. Set aside.
Meanwhile, combine egg, ricotta cheese, cheddar cheese, mushrooms, breadcrumbs, parsley, salt and pepper. Stir barley into egg mixture.
Spray large nonstick skillet or griddle with cooking spray. When it is hot, spoon about 1/2 cup of mixture onto hot skillet; repeat until skillet is full, but take care not to overcrowd. Cook until golden, 5–7 minutes each side. Using spatula, turn “burgers” over carefully, and cook until mixture is firm and cheese has melted. Remove from skillet, and set aside. Repeat until mixture is used up. Serve.