Recipes on June 25, 2012 by

Meatless Mondays: Bean and Barley Burgers

An easy to make, versatile veggie burger, this recipe case easily be adapted to use a different kind of bean if Adzuki beans are hard to come by. We love this recipe because it contains barley, a nutritional powerhouse. Barley doesn’t get enough credit, in our opinion, in the culinary world. I guess it’s probably due to the fact that almost all barley on menus is pearled barley. Unlike pearled barley, whole barley is packed with fiber and nutrition. While oats are known for being a good source of fiber, whole barley actually contains more fiber. Oats contain 5 grams of dietary fiber per 1/2 cup, while barley contains a whopping 16 grams per 1/2 cup. Barley has a great, nutty flavor that makes these burgers really shine.

Not a big fan of frying? Do what I do at home and form these into patties on a greased cookie sheet and bake at 400°F for 15-20 minutes a side. It takes longer, but it’s a bit healthier. Bonus! Once these burgers have been cooked, freeze the leftovers they’ll hold their own quite well on a grill.

Bean and Barley Burgers

  •     1/2 tsp Garlic Powder
  •     2 cups cooked Adzuki Beans
  •     1/2 cup Wheat Germ
  •     1 Tb. Olive Oil
  •     1/2 cup Onion, chopped
  •     3 cloves Garlic, minced
  •     1 tsp Sea Salt
  •     1/2 tsp Sage
  •     1/2 tsp Celery Seed, ground
  •     2 cups cooked Whole Hull-Less Barley


Cook beans and barley as directed until soft, then mash beans and barley together. Fry onion and garlic in oil until golden. Add to bean/barley mixture along with spices and wheat germ and stir to combine. Form into 4” patties and fry on medium heat until brown on both sides. Makes about 8 burgers.


Michael says:

Could you please post a photo of the finished product?


I’m sorry, but we don’t have a photo of this recipe. If I did, I would have posted it already.

View Comments

Add Your Comment

Your email address will not be published. Required fields are marked *

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now