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Mushroom Barley Burgers


1 cup (250 mL) pot or pearl barley
3 cups (750 mL) water
2 tbsp (25 mL) canola oil, divided
1 small onion, finely chopped
1 clove garlic, finely chopped
1 small carrot, finely chopped
1/2 lb (250 g) mushrooms, chopped
2 tbsp (25 mL) chopped parsley
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 cups (500 mL) fresh bread crumbs, divided

In a medium saucepan, combine barley and water; bring to a boil. Reduce heat and cover. Simmer 45 to 50 minutes or until barley is tender. If necessary, drain barley. Spread in a shallow dish to cool.

In a large skillet, heat 1 tbsp (15 mL) oil. Add onion, garlic and carrot; stir and cook a few minutes until vegetables are tender. Add mushrooms and cook until any liquid evaporates. Add parsley, lemon rind, salt and pepper. Combine mixture with barley. Stir in 1/2 cup (125 mL) bread crumbs. Place in a food processor and process until mixture holds together but you can still see some of the barley.

On a plastic wrap-lined tray or baking sheet, spoon mixture into six portions. Shape into patties and coat with remaining bread crumbs. In a large skillet, heat remaining oil and cook burgers five minutes per side or until browned and crisp.

Makes 6 burgers.

Serve on buns topped with tomato sauce, salsa, or wasabi stirred into mayonnaise, lettuce, sliced tomatoes and onions. Barley burgers can also be topped with a slice of cheese while browning the second side.

Nutritional Information (per burger):

Calories: 215
Protein: 6 g
Carbohydrate: 37 g
Fibre: 7 g
Sugars: 3 g
Fat: 6 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 486 mg
Potassium: 286 mg


  1. Frank Mosher

    There is a big nutritional difference between Pot Barley and Pearl Barley, in favour of the former. Both are quite nutritional, and there are excellent recipes for both, BUT, they are not the same-Pot Barley is far superior!


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