Tree Huggers is one of those happy places. So. Much. Happy. I basically stalked the owner and demanded that she be my friend. Hey, whatever works. Angela Topp is a lover of vegan eats, IPA and dogs, she’s lovely and skilled at creating partnerships in the Earth-friendly community. This recipe share is the result of Tree Huggers partnership with Bartertown Diner. Once a week (in the evening) a chef from Bartertown works at Tree Huggers prepping recipes straight from ingredients available from the cooler (yes, RIGHT IN THE STORE) and then shares a tasty animal-free dish with you. You can walk out with everything you need to make it from the help of the Bartertown chef as your personal shopper. How cool is that?!
Enjoy a burger on the grill that didn’t come from a the screaming death of a helpless animal. Yeah, I just said that.
Black Bean Barley Burger
- 2 C cooked black beans
- 2 C cooked barley
- 1 onion, diced
- 4 cloves of garlic, diced
- 2 T nutritional yeast
- 1 tsp chili powder
- 2 T Braggs liquid aminos
- 1 T oil
- 1 tsp of salt
- Little rooster vegan buns
- Ham Family Farm Tomato
1. Cook barley, set aside and allow to cool to a handleable temperature.
2. Cook black beans until soft, mash using a fork or food processor, set aside.
3. Finely chop onions and garlic, Sautée until translucent.
4. Combine all ingredients in a large mixing bowl, mix well.
5. Preheat your oven to 350
6. Form mixture into sizable patties on a greased baking pan.
7. Bake for 30 minutes, flipping once halfway through.
8. Allow patties to cool, this helps with binding.
9. Now you have patties for dinner and leftovers for the week!
Feel free to experiment with your own blend on spices.
Veg Bon Vivant 