Barley burgers were not what I set out to create earlier this week but sometimes the mistakes we make in the kitchen turn out to be our greatest creations. Now, the barley burgers are not the greatest food item I have created (I still think my homemade pasta is the best) but they came out very tasty and have added another meal to my arsenal of go to meals in a pinch. Why in a pinch? Because these do not take a lot of skill to create nor time, but they do take patience. You have to wait and let the barley burgers setup before you can toss them in the pan but if you can survive those 30 minutes (do some core work) then you will be pleasantly pleased with these after you taste them.
I did not make these patties as a vegan option but they can certainly be made that way. Instead of using the egg that I used you can substitute to a flax egg or even ground oats. You are looking for more of a binder than the flavor when using the egg so feel free to substitute. Another great option if you are wanting to keep these vegan is to use a vegan protein powder to help bind them.
So what do you serve with barley burgers? I used grilled romaine lettuce, asparagus and avocado but a great option would be sweet potato fries or even hummus with a lettuce bun. The options are endless with these barley burgers so let your imagination run wild and create a meal that you will be happy with while sitting in your backyard enjoying the day.
Barley Burgers For Your Summer BBQ
By June 19, 2013Published:
- Yield: 3 Patties (1 Servings)
- Prep: 30 mins
- Cook: 45 mins
- Ready In: 1 hr 15 mins
Quick and easy vegetarian burgers that can easily be turned into vegan burgers. Grill them up for your summer BBQ or just a mid-week alternative.
- 1/4 cup Pearl Barley
- 30 Grams Red Bell Pepper Diced
- 30 Grams Green Bell Pepper Diced
- 30 Grams Mushrooms Diced
- 2 Tbsps Nutritional Yeast
- 1/4 Head Romaine Lettuce
- 1 Medium Avocado Pitted And Sliced
- 50 Grams Asparagus
- In a pot bring 1c water to a boil. Add barley and reduce to simmer.
- While barley is cooking add diced vegetables to a pan with 1 tsp melted coconut oil. Sautee vegetables until mushrooms are golden brown. Set aside in a large glass bowl.
- After barley has cooke and absorbed all the water add it to the vegetable mixture. Combine well then add in the nutritional yeast and egg. Mixture should be moist but not wet. If wet add more nutritional yeast, protein powder, oats to remove any excess moisture.
- Form patties and place onto a sheet of wax paper. Place wax paper into the fridge and allow barley burgers to set for a minimum of 30 minutes.
- After burgers have set it is time to cook them. You can cook them on the grill but I used a very hot cast iron skillet with 1 tsp of melted coconut oil.
- While barley burgers are cooking grills the romaine lettuce as well as the asparagus.
- When all are done plate and add your condiments. In this case I added sliced avocado to my meal.
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