PREPARATION:

Method

1. In a small saucepan combine the barley, broth, thyme sprigs and ½ teaspoon salt. Simmer until grains begin to open and are tender, 20 to 25 minutes. Drain, remove thyme sprigs and set aside to cool. In a 10-inch sauté pan heat 1 tablespoon olive oil over medium high heat. Add the mushrooms and sauté briefly, about 1 minute. Transfer mushrooms to a medium size bowl, fold in the parsley and thyme leaves and set aside to cool.
2. In a large bowl, combine the barley, mushrooms, cottage cheese, truffle cheese, bread crumbs, egg, the remaining ¼ teaspoon salt, pepper and cayenne. Mix well. Heat 2 tablespoons olive oil on a cast iron griddle pan over medium high heat. Using a 2-ounce portion scoop or ¼ cup measure, portion 4 to 6 mushroom burgers onto the griddle pan. Cook for 30 seconds, then press the burgers lightly to flatten. Cook 1 to 1 ½ minutes longer, until nicely browned. Using a metal spatula, carefully turn the burgers over and cook 2 minutes longer. Set aside on a warm plate and continue in the same manner with the remaining burger mixture, using olive oil as needed.
3. In a medium bowl, combine the lettuce, tomato wedges, and onion. Season lightly with salt and pepper. Drizzle in extra virgin olive oil and vinegar and toss to combine. Divide this salad among the serving plates and serve with the burgers.

Editor's Note:

1. Look for organic cheese and organic, locally-grown produce.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Eddica Anderson Episode of Emeril Green.