Super Fast Vegetarian Burgers are perfect for those with very little time because I used ready-to-use products to make them. Only the pearl barley will require a few more minutes of preparation, but for the rest, it will be a real success.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6/12 burgers
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 packet dehydrated potatoes
- 1 package frozen soup mix with legumes
- 1/4 cup pearl barley
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 tbsp heaping breadcrumbs
- to taste salt
- 2 slices bread crumb
- 3 tbsp extra virgin olive oil
Tools
- Bowl large
- Pot
- Pan non-stick
Preparation
First, boil the pearl barley, and rehydrate the dehydrated potatoes according to the instructions on the package to follow the exact procedure.
In the meantime, bring a pot of water to a boil, and once ready, immerse the frozen soup mix and let it cook for about 10 minutes or until the vegetables are soft.
At the end of cooking, drain them well and leave them in the colander to cool because handling them hot would burn your hands.
When all ingredients are ready, pour them into a large bowl and mix them as much as possible, making sure the mixture is as homogeneous as possible.
If it turns out too soft, add more breadcrumbs or Parmesan, but otherwise, you can add another egg, maybe a smaller one.
Form the burgers, roll them in the bread crumbs you prepared, and place them on a plate.
Cook them in a non-stick pan with 2/3 tablespoons of extra virgin olive oil, and let them cook for a few minutes on both sides until golden.
Serve your Super Fast Vegetarian Burgers immediately because they are delicious when hot.
Tip: Do you like vegetable patties? Then don’t miss: Zucchini, Ricotta, and Pecorino Romano Patties
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