Mushroom and Eggplant Veggie Burgers

Ingredients

• 1 pound mushrooms, quartered
• 1 onion, sliced into 1/4 inch thick discs
• 1 tablespoon oil
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste
• 1 small eggplant
• 3/4 cup dry pearl barley
• 1 (14-ounce) can chickpeas, drained and patted dry
• 2 cloves garlic, grated
• 1 ounce dried mushrooms, pulsed in food processor to form meal
• 1 tablespoon miso paste
• 1/4 cup parmesan, grated (omit for vegan)
• 1 tablespoon Worcestershire sauce (omit for vegetarian)
• 1 tablespoon Montreal steak seasoning (optional)
• 1 cup toasted cashews, pulsed in food process to form meal
• 1 1/2-cups panko breadcrumbs (or breadcrumbs) (gluten-free for gluten-free)

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