Best Barley Burgers Recipes

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BARLEY BLACK BEAN BURGERS



Barley Black Bean Burgers image

These veggie burgers will firm up as they cook on the grill. Great with all the trimmings.

Provided by Troy Meyer

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 12

½ cup quick-cooking barley
1 cup water
1 (16 ounce) can black beans, drained and rinsed
1 cup shredded Cheddar cheese
1 cup mushrooms, minced
½ onion, minced
½ red bell pepper, minced
¼ cup fresh parsley, minced
2 large eggs
3 cloves garlic, minced
salt and ground black pepper to taste
½ cup bread crumbs, or as needed

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.
  • Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.
  • Mash black beans with a fork in a large bowl until thick and pasty. Stir barley, Cheddar cheese, mushrooms, onion, red bell pepper, parsley, eggs, garlic, salt, and black pepper into mashed black beans. Mix enough bread crumbs into bean mixture to form a sticky batter that holds together.
  • Divide batter into 4 to 6 patties; place on prepared aluminum foil.
  • Grill patties on the aluminum foil for about 8 minutes on each side.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 49.7 g, Cholesterol 122.7 mg, Fat 13.6 g, Fiber 13.3 g, Protein 22.8 g, SaturatedFat 7.1 g, Sodium 754.6 mg, Sugar 2.9 g

BARLEY BEEF BURGERS



Barley Beef Burgers image

Barley adds another dimension to an old-fashioned hamburger. My husband and I really enjoy these juicy patties with onion and barbecue sauce mixed right in. -Rosella Peters, Gull Lake, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup water
1/4 cup quick-cooking barley
1/2 small onion, halved
1 tablespoon barbecue sauce
1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef
2 hamburger buns, split
Optional toppings: lettuce leaves, tomato slices and onion slices

Steps:

  • In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, 8-10 minutes or until barley is tender. Remove from heat; let stand 5 minutes. Cool slightly. , Place onion and barley in a food processor; process until finely chopped. Remove to a bowl; stir in barbecue sauce, flour, salt and pepper. Add beef; mix lightly but thoroughly. Shape into two 1/2-in. thick patties., Grill, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings as desired.

Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 625mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

BEEF-AND-BARLEY BURGERS



Beef-and-Barley Burgers image

Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry-ground beef still plays a familiar and satisfying role. To ensure they had a flavor that would be as beefy as ever, we turned the volume up by adding a little soy sauce to the mixture and topped it all off with a shmear of creamy Dijonnaise.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 35m

Number Of Ingredients 11

2 cups cooked barley or barley blend
10 ounces ground beef (85 percent lean)
1 cup grated carrots (from about 2)
1 tablespoon minced fresh ginger (from a 1-inch piece)
4 teaspoons reduced-sodium soy sauce
Kosher salt and freshly ground pepper
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 cups packed baby arugula
1 cup thinly sliced cucumber
Dijonnaise
Soft onion rolls, split

Steps:

  • Pulse half of cooked barley in a food processor until mashed. Transfer to a bowl with beef, carrots, ginger, remaining barley, soy sauce, 2 teaspoons salt, and 1/4 teaspoon pepper; stir to combine (do not overmix). Divide into 4 portions; form into 4 1/2-inch round patties.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When it shimmers, add patties in a single layer and cook, flipping once, until browned on both sides and just cooked through, 4 to 5 minutes total. (If necessary, cook in two batches.)
  • Toss arugula and cucumber with remaining 1 teaspoon oil; season with salt and pepper. Spread Dijonnaise onto split sides of rolls. Sandwich patties and arugula mixture with rolls; serve immediately.

BARLEY BURGERS



Barley Burgers image

Make and share this Barley Burgers recipe from Food.com.

Provided by Vegan Freak

Categories     Lunch/Snacks

Time 1h30m

Yield 7 serving(s)

Number Of Ingredients 7

1 cup hulled barley
4 cups water
6 ounces tomato paste
2 carrots, grated
1 stalk celery, finely chopped
1/2 teaspoon garlic powder
2 tablespoons cornstarch

Steps:

  • Bring the water to a boil in a medium sized pot. Add barley, reduce heat to medium, and cook covered fifty minutes until barley is tender. Drain any excess liquid.
  • Mix cooked barley with remaining ingredients in a large bowl. Form seven burgers with your hands and cook in an oiled large frying pan over med-high heat for ten mins on each side. Serve warm with lettuce on a bun.

Nutrition Facts : Calories 130.4, Fat 0.8, SaturatedFat 0.2, Sodium 216.2, Carbohydrate 28, Fiber 6.3, Sugar 4.1, Protein 4.6

LENTIL-BARLEY VEGE BURGERS



Lentil-Barley Vege Burgers image

Barley is an ancient grain that provides fiber and a ton of nutrients in these very tasty vege burgers. From March 2010 Cooking Light.

Provided by CaliforniaJan

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 cups water
1/2 cup dried lentils
1 cup chopped onion
1/3 cup grated carrot
2 teaspoons minced garlic
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
3/4 teaspoon salt, divided
3/4 cup cooked pearl barley
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
1/4 cup finely chopped fresh parsley
1/2 teaspoon ground black pepper
2 large egg whites
1 large egg
3 tablespoons canola oil, divided

Steps:

  • Combine 1 1/2 cuts water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.
  • Heat a large nonstick skillet over medium-high heat.Coat pan with cooking spray. Add onion and carrot; saute 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. cover and refrigerate 1 hour or until firm.
  • Divide mixture into 6 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 3 patties. Serve with a spicy fruit salsa or we've enjoyed them as a regular burger in a bun and with cheese.

Nutrition Facts : Calories 219.9, Fat 8.8, SaturatedFat 0.9, Cholesterol 35.2, Sodium 441.2, Carbohydrate 27.1, Fiber 7.2, Sugar 3.2, Protein 8.8

ELITETWIG'S BACON BARLEY BURGERS



Elitetwig's Bacon Barley Burgers image

A healthy alternative to your stodgy burgers with no bite. This recipe is easy and fun to make. The bacon could be substituted for lean mince or diced ham, as well as any cheese you fancy.

Provided by EliteTwig

Categories     Lunch/Snacks

Time 35m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 9

1/2 cup pearl barley
2 cups chicken stock
200 g bacon, diced
1 egg, large
1/2 cup Ritz cracker
1/2 cup monterey jack cheese
1 garlic clove, crished
1 onion, diced
1 tablespoon oil

Steps:

  • In a mediun saucepan bring barley and chicken broth to the boil on a high heat, then reduce to a simmer (uncovered) for 20 minutes or until barley is tender. Drain excess fluids and set aside.
  • While the barley is cooking, in a non-stick skillet cook the bacon, onions and garlic in a little oil until golden in colour.
  • Add bacon, onions and garlic to barley.
  • Mix in the egg, ritz and cheese to the barley mixture. Combine well.
  • Wet hands and divide mixture into 4 and create patties.
  • Fry patties in rest of oil approx 4 mins each side or until golden all over.
  • Serve with anything you like. Arf-O!

Nutrition Facts : Calories 474, Fat 33.2, SaturatedFat 11.5, Cholesterol 103, Sodium 684.5, Carbohydrate 27.2, Fiber 4.3, Sugar 3.5, Protein 16.6

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