Barley Black Bean Burgers Recipe - Allrecipes.com
Barley Black Bean Burgers Recipe
  • READY IN 35 mins

Barley Black Bean Burgers

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.
  2. 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.
  3. 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.
  4. Divide batter into 4 to 6 patties; place on prepared aluminum foil.
  5. Grill patties on the aluminum foil for about 8 minutes on each side.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Cook's Note:
  • These can also be cooked in a 375 degree F (190 degrees C) oven on an oiled baking sheet. Bake for about 10 minutes on each side.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2013

These were amazing! Even my little boys ate it and asked for more. I omitted mushrooms and peppers so the kids wouldn't complain of CHUNKS and ran the barley through a food processor briefly and pulsed the black beans a few times to give a smoother patty. Though I only had one egg, they held together on oiled foil on the grill with the use of some cooking spray. I threw in some liquid smoke and Worcestershire sauce and used a smoked cheddar cheese to bump up the grill flavor. Delicious!

 
Most Helpful Critical Review
May 21, 2012

Very good flavor for a veggie-burger (which I usually avoid like the plague). I followed the recipe as posted and had some problems with the patties falling apart. Even after I oiled the foil, the patties stuck and fell apart when flipping them. Maybe Pam spray or a cooler grill would have helped... Anyway, they made for some excellent hash.

 

8 Ratings

Jun 25, 2012

I thought this was an awesome recipe! I added jalapenos to spice things up a little bit and enjoyed mine with some local BBQ sauce. I read others were having problems with the burgers falling apart so I baked the burgers at 350 until cooked through and than threw them into the fridge until I wanted to heat them up again on the grill!

 
Jun 02, 2012

To get burgers to stick together, perhaps don't rinse the black beans and lightly coat patties with flour. Provecho!

 
Dec 13, 2013

I have tried this recipe and really liked it. I did do a few things different. I made them into meatballs. I baked them in the oven for 10 to 15 minutes, I did spray them with olive oil so the brown a little. I plan on making them for lunch for the Center were I cook at. I will let you know how it went over.

 
Oct 14, 2013

This was really good, however the prep time took a lot longer than 15 minutes. I took the advice of another review and did not rinse the beans. I also drained any excess liquid from the barley. I cooked the patties for about 15 minutes on each side at 400 degrees which helped dry them out and keep their shape. I used cilantro instead of the parsley and added crushed red pepper for a kick. All in all pretty tasty when topped with cheese and Dijon mustard.

 
Dec 31, 2013

we couldn't make this as a burger. had to do it as a sort of a meatloaf, only without the meat. by the time it was done it was stuffing, directions on the barley need to be more clear because we did the measurements exactly and ended up with a bunch of leftover barley that is now being frozen for other uses, which are yet to be determined.

 

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Nutrition

  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 13.3 g
  • 53%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 851 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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