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Bean and Barley Burgers

Photograph by Elizabeth Hayes.

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


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.

Bean and Barley Burgers

Servings: 8



Products Used in this Recipe

Grains Beans Seeds
Adzuki Beans

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Baking Aids
Sea Salt

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Heart Health Month
Whole Hull-Less Barley

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Ratings & Comments (5)

5 Stars  100%  5
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5 Reviews

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Deb October 23, 2012
These burgers are great! It is a wonderful alternate to frozen veggie patties. I partially baked the extras and then cooled and froze them between wax paper. These are cheaper, tastier and more nutritious than the commercial burgers. i will be making these again!
MB November 22, 2014
Would you please clarify if each bean/grain is two cups AFTER being cooked (wet measure) or two cups dry measure of beans/grain, then cooking & then using all in the recipe. Thank you!
MB November 24, 2014
I add a roasted red pepper (or two) to the mixture to give it a tiny amount of zing. I've also bake it as crumbles and mix with most any grain pilaf. It's a must-have in our house!
Bob's Red Mill November 24, 2014
Our Bean and Barley Burgers recipe call for cooked beans and barley. These two items should be cooked before measuring.
Joyce Pagnotta December 29, 2014
This is my first time making a bean and barley burger. Whomever came up with this recipe was brilliant. Thank you Bob for posting.

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