Vegan Burgers that Don't Suck
"[Photographs: J. Kenji Lopez-Alt] Note: For best texture, the veggie burgers must be cooked within thirty minutes of adding bread crumbs or they will become mushy. To prepare in advance, combine all ingredients except for crumbs and mix in the crumbs just before forming the patties and serving...."
INGREDIENTS
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1 1/2 pounds button mushrooms, trimmed
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1/4 cup canola or vegetable oil
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Kosher salt and freshly ground black pepper
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6 thyme sprigs
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1 whole small eggplant (about 1/2 pound)
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2 large leeks, chopped fine (about 1 1/2 cups)
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1 large celery rib, chopped fine (about 1/2 cup)
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1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
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3/4 cup dry pearl barley
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1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
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1/4 cup all-purpose flour
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2 teaspoons baking powder
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1 teaspoon marmite, vegemite, or Maggi seasoning
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1 cup toasted cashews, pinenuts, or a mix
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1 teaspoon soy sauce
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1 1/2-cups panko-style bread crumbs (see note above)
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