Barley-Mushroom 'Burgers' Recipe | Vegetarian Times Skip to main content

Barley-Mushroom 'Burgers'

The batter for these “burgers” is soft, so turn the patties carefully. As the cheese cools, the patties firm up. Treat these “burgers” to all the trimmings: coleslaw, pickles, sliced tomatoes and onions, and relish and ketchup.



Ingredient Line: 
½ cup uncooked quick-cooking barley
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1 large egg, well beaten
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1 cup low-fat ricotta cheese
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1 cup shredded cheddar cheese
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1 cup minced mushrooms
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½ cup dried breadcrumbs
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¼ cup minced parsley


  1. Cook barley according to package directions. Set aside.
  2. Meanwhile, combine egg, ricotta cheese, cheddar cheese, mushrooms, breadcrumbs, parsley, salt and pepper. Stir barley into egg mixture.
  3. 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.

Nutrition Information: 

14 g
Total Fat: 
9 g
Saturated Fat: 
5 g
12 g
62 mg
195 mg
1 g
2 g
Serves 6

Comments on this Recipe

These barley-mushroom burgers have a wonderful and unique flavor. Considering that they have both cheddar cheese and ricotta in them, they are surprisingly light. I doubled the amount of breadcrumbs to help them hold together a bit more. They can be difficult to turn but with the extra breadcrumbs, it is not a problem. They are also great to freeze and have on hand for a quick lunch or dinner.

These burgers are delicious! My husband and I just love them and make them every week! I bake them in the oven to make them lighter.

These are soft, moist and delicious! Mine held together quite nicely. I substituted half of the cheddar with crumbled feta for extra tang. Awesome recipe.

I've made this recipe several times and love it each time I make it. Low calorie with tons of flavor. I can even get some of the carnivores in my life to eat a couple as well"