Umami Bomb Mushroom Burgers

Steps

1. Cook the barley according to package directions. Set aside.

2. In a large skillet, heat a tablespoon of the oil over medium heat. Add the mushrooms and saute until they release their juices, about 8 minutes. Stir in the onion and saute until softened, about 4 minutes, then add in the garlic and cook together, stirring, for an additional minute.

3. Transfer the mushroom mixture to a food processor along with the sun-dried tomatoes and half of the barley. Pulse a few times to combine everything into a thick, chunky paste-like texture. Make sure there are still visible chunks, you don't want your mixture to be overly mushy.

4. In a large bowl, combine the processed mushroom mix with the remaining barley, parmesan cheese, herbs, soy sauce, marmite, salt, pepper, and eggs.

5. When you're ready to cook the burgers, add in the panko bread crumbs, a bit at a time, until the burgers are still moist but not too wet, and hold together decently. Shape the mixture into patties (I like to use a burger mold), and then pat additional bread crumbs into the tops and bottoms to help the patties hold their shape.

6. Heat 1/2" of oil in a large skillet over medium-high heat. Add in the patties and cook until darkly browned on the bottom and holding together well, about 4-5 minutes on each side.

7. Top as desired and eat warm.