Barley Black Bean Burgers

Barley Black Bean Burgers

8
Troy Meyer 0

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

Ingredients

35 m servings 406 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  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.

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.

Reviews

8
  1. 10 Ratings

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Most helpful

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 ap...

Most helpful critical

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, t...

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 ap...

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 a...

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...

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. ...

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, t...

This was very good, but as I find with all the veggie burgers I've tried, it's a bit bland. I like the idea of adding jalapeƱos to spice it up. Overall, though, this is a great recipe especially...

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...