Greek Inspired Mushroom Barley Patties

There is a little restaurant that Joel and I love to go to at the coast. It has some whole grain options and a lot of gourmet choices. Last time we were there, Joel got a barley burger that he liked a lot. Of course, I had to go home and learn how to make it myself! He thinks that mine is even better. 🙂

We found that we liked it with pita bread instead of a hamburger bun. It was a little bready with the bun. Besides, this patty has definite Greek leanings which makes it a natural fit with pita bread. The other advantage is if the patty starts to fall apart (like it did at the restaurant and at home), the pita will catch all the loose pieces.

These patties are flavored with parsley and mint, a classic Greek combination. The mint makes it very flavorful, but is optional. You do need a food processor for this recipe.

Greek Mushroom Barley Patties –makes eight medium sized patties, serves 4

1 pound of mushrooms, cleaned with a mushroom scrubber or wet cloth, stems trimmed
1 1/2 cups of cooked barley (I use hulled barley instead of pearled barley. It takes longer to cook, but is a whole grain with more nutritional advantages. I soak it in water overnight, rinse, then put in a pot with enough water to cover well. I simmer for 40-60 minutes until tender. I like to get this step done earlier in the day).
Several tablespoons of butter or oil
A large handful of washed parsley with the stems cut off (about one cup)
A small handful of washed mint, stems cut off (about 1/4 cup)
1 egg
2 Tablespoons of champagne vinegar
1 teaspoon of salt
1/2 teaspoon pepper

Preheat oven to 425 degrees

Process mushrooms in a food processor by pulsing until coarsely chopped.
Heat oil/butter in a large skillet over medium-high heat until hot. Add your mushrooms. Stir continuously until mushrooms are just starting to brown any released water from the mushrooms is evaporated.
Now add your cooked mushrooms and barley, parsley, mint, salt, vinegar, and pepper into the food processor. Pulse until well blended. With processor running, add egg (this is to prevent the egg from cooking if the mushrooms are still hot). Your mixture should now resemble something like ground beef.

Form into eight patties and put on a pan lined with parchment paper.

Cook for around 15 minutes, checking them at ten minutes and every five minutes after. Patties should be firm, but still moist when done.

Serve with warmed pita bread, avocados, cucumber yogurt sauce, tomatoes, and lettuce or sprouts. Enjoy!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. Kimi Harris says

    I used to make my own pita breads, but I am “off” of yeast right now and haven’t tried making a sourdough one as of yet. Though I am going to try soon! What I used this time was called “Bible Bread”, I think. It was made without yeast, so I could eat it. We liked them pretty well. I reheated them with a little butter in a pan, and that was really nice.

    • Paige says

      Where did you find “Bible bread”? I am not allergic to gluten, but am always looking for healthier breads and it is really hard to find a pita or flat bread that is not made with refined, enriched flour.

  2. Caitlin says

    Hi there,

    I made this tonight for my husband and I and it was a hit! So easy to prepare and delicious! Thanks for sharing.

  3. gluten-free Randi says

    These sound so delicious-my family (husband included) and I love veggie burgers but I don’t want to purchase the packaged ones any longer. Is there any type of lentil or bean that could replace the barley since I can’t have gluten. I can tolerate quinoa, millet and brown rice as well which I’m sure would taste okay but does one compare closer to the bold, earthy flavor of barley?
    Thank you!
    P.S. you have so many wonderful sounding dairy, sugar and gluten-free recipes, I can’t wait to try them all! I just found your website today and I’ve already got a big list going of recipes I can’t wait to try.

    • Paige says

      Randi, I have put pinto beans in my veggie burgers before. Just puree them a bit in a food processor first. It will help them hold together better. You could even add the egg in with it. Bonus is, you get a little more protein with the beans 🙂

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