The Perfect Veggie Burger

Ingredients:

• 1/3 cup quick-cooking barley
• 3 tbsp. l. olive oil
• 1 small onion, chopped
• 1 small stalk of celery, chopped
• 2 cloves garlic, chopped
• 5 tablespoons barbecue sauce
• 1 medium carrot, finely grated
• 1 cup pinto beans or black beans, drained
• 1/3 cup breadcrumbs
• 1/3 cup chopped walnuts
• 2 teaspoons soy sauce
• Protein of 2 large eggs
• 2 tbsp. l. chopped parsley
• 6 soft buns, cut in half on the sides
• Onion rings for serving

Preparation:

1. Cook the barley according to package directions and let cool completely.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, celery, and a pinch of salt. Cook, stirring occasionally, until golden brown, about 12 to 14 minutes. Add the garlic, 3 tablespoons of salt, and 1/4 cup of salt. barbecue sauce and carrots. Cook, stirring, until the liquid has evaporated slightly, about 1 to 2 minutes. Transfer everything to a food processor and cool completely.
3. Add barley there too, black beans, breadcrumbs, soy sauce, egg whites, parsley, and 0.5 teaspoon salt. Blend until finely chopped. Form the mixture into 6 patties, each 10 cm in diameter and 1.5 cm thick. Place them on a parchment-lined baking sheet. Cover and refrigerate for 1–4 hours to set.
4. Turn on the broiler function in your oven. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Fry the patties, a few at a time, until golden brown, about 6 minutes per side.
5. Meanwhile, toast the buns in the oven for 1-2 minutes, placing them cut-side up under the broiler. Place the cooked patties on the buns, drizzle with the remaining barbecue sauce, and top with the patties. Fried onion rings in batter.