Barley and mixed vegetables make up the bulk of this delicious low fat, vegan burger patty recipe, which is packed with fiber.
This vegan burger can be made soy free if you replace the soy sauce with balsamic vinegar.
|Servings 6||Serving Size 1 Burger|
Preheat oven to 425 degrees.
Start by pulsing the mixed vegetables, sweet red pepper, green onions and barley in a food processor until finely chopped. Add the rest of the ingredients to the food processor and pulse until comes together. Separate mixture into 6 equal parts and shape into about 1/2 inch patties. Place them on lightly greased aluminum cookie sheet. Bake uncovered about 20 minutes, flipping after the first 10 minutes.