Savory Vegan Nut and Bean Burgers

1. Roast Mushrooms and Eggplant

Preheat your oven to 375°F (190°C). Toss the trimmed mushrooms with 2 tablespoons of oil, 2 teaspoons of salt, and 1/8 teaspoon of pepper. Spread them out on a rimmed baking sheet with the thyme sprigs. Wrap the eggplant in aluminum foil after brushing it with 1/2 tablespoon of oil and seasoning with 1 teaspoon of salt and 1/8 teaspoon of pepper. Place it on the same baking sheet. Roast the mushrooms and eggplant for 45 minutes to an hour, or until the mushrooms are dark brown and the eggplant is tender. This step is crucial as roasting concentrates the flavors and enhances the texture of the vegetables. Once done, let them cool.

2. Cook Leeks and Celery

While the mushrooms and eggplant are roasting, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the finely chopped leeks and celery along with 1/2 teaspoon of salt. Cook for about 4 minutes until the vegetables are softened. Add the grated garlic and cook for another 30 seconds until fragrant. Set aside to cool.

3. Cook Pearl Barley

Cook the pearl barley by bringing a pot of water to a boil. Add the barley and reduce the heat to a simmer. Cook for about 20 minutes, or until the barley is tender. Drain and set aside to cool for another 20 minutes.

4. Process Eggplant and Garbanzo Beans

Once the eggplant has cooled, scoop out its flesh and discard the skin. In a food processor, combine the eggplant flesh, half of the garbanzo beans, the flour, baking powder, soy sauce, and Marmite. Process this mixture for 1 to 2 minutes until it forms a smooth paste. Transfer this mixture to a large mixing bowl and add the cooled barley.

5. Chop Remaining Ingredients

In the same food processor, pulse the remaining garbanzo beans until they are roughly chopped, about 6 to 10 pulses. Transfer them to the mixing bowl. Next, pulse the toasted nuts until they are the size of lentils, around 30 quick pulses, and add them to the bowl. Similarly, pulse the roasted mushrooms and the cooked leeks and celery until they are finely chopped, about 8 to 10 pulses each, and add them to the bowl as well.

6. Mix Ingredients

Mix all the processed ingredients by hand or with a spatula until well combined. Season with salt and pepper to taste. At this point, you can refrigerate the mixture for up to 5 days or freeze it for up to 3 months to allow the flavors to meld and the mixture to firm up.

7. Shape Patties

Before cooking, mix in the panko-style bread crumbs and shape the mixture into patties. The bread crumbs help bind the mixture, giving it a texture similar to ground beef that holds together easily. Cook the patties within 30 minutes of adding the breadcrumbs.

8. Cook Patties

To cook the patties, heat 3 tablespoons of oil in a large skillet over medium heat. Cook the patties, 4 at a time, for about 3 to 4 minutes on each side until they are golden brown and heated through. Alternatively, you can preheat a grill to medium-high and cook the patties for about 4 minutes on each side.