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1
Preheat the oven to 375 degrees.
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2
Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion.
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3
Cook, stirring, until it is tender, about 3 minutes.
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4
Turn the heat up to medium-high and add the mushrooms.
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5
Cook, stirring often, until the mushrooms have begun to sweat and soften, about 3 minutes.
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6
Turn the heat back down to medium, add a generous pinch of salt, the garlic and sage, and continue to cook until the mushrooms are tender, about 3 minutes.
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7
Taste, adjust seasoning and remove from the heat.
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8
Place half the mushrooms in a food processor fitted with the steel blade and the other half in a large bowl, along with the rice or barley and the parsley.
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9
Add the chickpeas and egg to the food processor and puree with the mushrooms.
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10
Stir into the rice and mushroom mixture and mix everything together.
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11
Season to taste with salt and pepper.
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12
Begin heating a heavy ovenproof skillet over medium-high heat.
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13
Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven.
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14
Moisten your hands lightly and shape 4 large or 6 smaller patties.
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15
Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the burgers for 2 minutes on one side, until nicely browned.
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16
Carefully turn the patties over and place the pan in the oven.
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17
Bake 5 minutes.
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18
Remove the pan from the oven and lay thin slices of Gruyere on top of each burger.
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19
Return to the oven and bake for another 5 minutes, or the patties are lightly browned and the cheese has melted.
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20
Remove from the heat and serve, with or without buns, ketchup and the works.
