Recipe by Troy Meyer
"These veggie burgers will firm up as they cook on the grill. Great with all the trimmings."
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1 (16 ounce) can
black beans, drained and rinsed
shredded Cheddar cheese
red bell pepper, minced
fresh parsley, minced
salt and ground black pepper to taste
bread crumbs, or as needed
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!
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.
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!
To get burgers to stick together, perhaps don't rinse the black beans and lightly coat patties with flour. Provecho!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Barley Black Bean Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 406
** Calories from Fat: 122
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