The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste!

Makes 8 cups burger dough

Make spiced barley:

2-1/2 c. water (do not salt water)

1 c. barley, washed and rinsed

Bring water to boil in saucepan.

Add barley, return to boil, cover tightly, reduce heat to low and cook 45 minutes.

When done, add:

2 t. paprika

1/2 t. ground allspice

1 T. garlic powder

1 T. onion powder

1/2 t. dried thyme

1/4 t. red cayenne pepper

2 t. sea salt

Mix well and remove from heat.

Meanwhile make mushroom paste:

1/2 lb. white mushrooms, washed and cut into halves

1/4 c. seasoned bread crumbs

1/4 c. cornstarch

1 t. sea salt

Combine mushroom, bread crumb, cornstarch and salt in food processor and process till very smooth, pushing insides down with spatula. Set aside.

Process beans:

15.oz. can dark red kidney beans, drained and rinsed well (use the dark red for firmer texture – light red are too mushy)

15.5 oz. can blackeye peas, drained and rinsed well

Place both beans in food processor and process till chunky, stir up from bottom a couple times so they don’t turn to mush. Set aside.

Grate carrot:

2 c. grated carrot, grated over large holes of grater (peel carrots first)

2 T. light brown sugar

1/2 t. black pepper

2 c. old-fashioned rolled oats (you need the old-fashioned type for firmer texture)


In extra-large mixing bowl place spiced barley.

Add mushroom paste, plus 2 T. light brown sugar, stirring to evenly distribute.

Add processed beans, plus 1/2 t. black pepper, again stirring to distribute.

Add grated carrot, stir to evenly distribute.

Add rolled oats, stirring to evenly distribute, so no raw surfaces are exposed – this will take a few minutes.

Transfer burger dough to covered container and refrigerate overnight.

When you’re ready to fry a burger:

Measure 1/3 cup dough. Roll it into a meatball between your palms. Place on counter. Squish evenly with palm of hand till it reaches about 1/4 inch thick. Smooth edges and top of burger evenly.

Heat non-stick skillet over medium heat. Lift burger carefully into skillet. Fry burger 4 minutes each side. *If desired salt and pepper one side of the burgers. Place on bun with desired condiments and serve.

  • Do not flip burger more than once.
  • Do not cover with lid.
  • Do not flatten burger with turner.

Notes: It textures a little like a Sloppy Joe without the sauce, but it still holds together. Nice effect. Especially nice since you don’t have to bake it first. Just be sure to do the overnight thing covered in the refrigerator to bind the ingredients. Then you’re good to go.

I recommend 1/4 inch thick burger. Not too big. Also works well for sliders.

Ketchup and mustard is all I wanted as condiments. Steve liked the burger with lettuce, tomato, onion, dill relish, mustard and ketchup. You decide your preference.




Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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