Perfect Veggie Burgers

• 1/3 cup quick-cooking barley
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 small stalk celery, chopped
• Kosher salt
• 2 cloves garlic, chopped
• 5 tablespoons barbecue sauce
• 1 medium carrot, finely grated
• 1 cup canned pinto or black beans, drained and rinsed
• 1/3 cup breadcrumbs
• 1/3 cup walnuts, chopped
• 2 teaspoons soy sauce
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 6 soft buns, split
• Onion rings, for topping

1. Prepare the barley as the label directs.
2. Let cool completely.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat.
4. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes.
5. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes.
6. Transfer to a food processor and let cool completely.
7. Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor.
8. Pulse until finely ground with some chunks.
9. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper.
10. Cover and refrigerate until firm, 1 to 4 hours.
11. Preheat the broiler.
12. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat.
13. Working in batches, cook the patties until golden brown, about 6 minutes per side.
14. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes.
15. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.
16. Photograph by Kana Okada

barley, extravirgin olive oil, onion, stalk celery, kosher salt, garlic, barbecue sauce, carrot, pinto, breadcrumbs, walnuts, soy sauce, egg whites, parsley, buns, onion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/perfect-veggie-burgers-recipe.html (may not work)