- 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