Grate zucchini into a colander, season with a little sea salt and place a bowl over the top of the zucchini with something heavy sitting in the bowl. Set the zucchini aside while you cook the barley. Placing a bowl with something heavy over the top will help release some of the excess liquid in the zucchini.
Cook barley according to the directions on the package, drain, and rinse under cool water, just to cool it down a little, then pour 1 cup of the cooked barley into a food processor.
Clean the mushrooms and toss them into the food processor, along with all the rest of the ingredients except for the zucchini.
Before you add the zucchini, place it in your hands and squeeze out as much liquid as you can, then put it in the food processor along with all the rest of the ingredients.
Process everything for 1-2 minutes until the mixture is smooth.
In a large skillet, heat up 2 tablespoons of coconut oil on medium-high heat. Fill a size 16 scoop with the mixture and place it into the heated pan. Pat down the mixture using the back of the scoop so that you form a nice round burger, you may need to lightly wet the back of the scoop, so the mixture doesn’t stick to it.
Cook the burger for 2 minutes, flip over using a spatula and cook for another two minutes till both sides are browned and have a nice crust. Placed onto a plate lined with a paper towel.
Now you can dress your burger buns. I like to use a whole wheat-thin burger bun with a little baby kale instead of lettuce. It has more nutritional benefits, a few cherry tomatoes, a teaspoon of crumbled goat cheese, and a tablespoon of Greek yogurt mixed with ⅛ teaspoon of sweet chili pepper to spread onto the bun.