Homemade Vegan Vegetarian Burgers II

This is the second recipe for homemade veggie burgers. What makes this different than the last recipe posted? Gary and I did a lot of testing with flavors to develop this new and improved vegan version. Yes, I said it! This is our homemade vegan vegetarian burgers.

We made the patties by utilizing our food processor to mix and combine all of our ingredients. After forming the patties (and described below in instructions), we froze the patties as we cooked them the very next night. This was so good! I cannot wait to cook up the other patties for dinner.

I am very eager to see your comments and see how you enjoy these delicious vegetarian burgers. Instead of buying the processed or frozen versions, or spending money at restaurants, you can easily make this healthy, protein and vitamin packed homemade patty. All it takes is some fresh vegetables and the excitement of cooking a delicious meal. My favorite toppings for this veggie burger includes: fresh Roma tomato, avocado, lettuce and pickles.

Experiment with additional vegetables you may enjoy in the patty, including soy beans, corn or black beans. We opted to try barley instead of oats which is traditionally used in vegetarian burger recipes.

Serving Size: 4 large patties

Ingredients
- ½ cup uncooked, organic pearled barley
- ½ organic red onion, chopped finely
- 2 cups shredded carrots
- 1 15oz can organic garbanzo beans
- 1 large organic zucchini (or 1.5 cups grated)
- 1 medium organic red pepper
- 3 tablespoons of sun-dried tomato, or a large spoonful from jar
- 1.5 teaspoon of salt
- 1 tablespoon of parsley
- Unbleached Flour to coat patties

Instructions
1. Cook Barley: bring ½ cup of barley and 1 1/3 cup of water and 1 tablespoon of salt to a boil. Reduce heat and cook thoroughly. Set aside.

2. Chop all the vegetables and begin to gradually add to your food processor. Our order was chopping the onions and adding to the food processor. Than went the carrots, garbanzo beans, zucchini, pepper, sun-dried tomato, salt.

3. Pulse and blend well.

4. Pour mixture into a large bowl and combine the barley. Mix well. Best mixing is done with nice, cleaned hands.

5. Refrigerate mixture for one hour.

6. Remove bowl from the refrigerator and line a baking sheet with foil. Spray foil lightly with an olive oil or non-stick spray

7. Begin making patties with the mixture and place aside. Put unbleached flour on each side of patty and place onto baking sheet.

8. Freeze overnight and grill the next night or grill on a pan or on your BBQ.

9. Serve on a whole what bun with all the fixings and enjoy!