Barley is a wonderfully versatile cereal grain with rich potassium, calcium, and amino acids. Not only does it help lower blood sugar, blood pressure, and cholesterol, but it also promotes weight loss. In this recipe, I give you instructions on how to create a barley-filled burger. Trust me, these Barley burgers will make your day!
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4
Ingredients
3tbspMaple Syrup
2tbsp25 ml Apple Cider Vinegar
1/2tspof minced Garlic
1/2tspof salt and pepper
4Portobello Mushroom Tops
1/2tspDried thyme
1/2cupbreadcrumbs
1/2cupall-purpose flour
1-1/2cupsof cooked barley
3/4cupchopped Kale
6whole wheat hamburger buns
6tbspof onion dip
1/2cupof crumbled Goat Cheese
1-1/2cupsof Radish
Instructions
In a medium bowl, combine maple syrup, cider vinegar, garlic, salt, and pepper. Add the mushrooms and toss to coat them well with the marinade. Place on a baking sheet lined with parchment paper. Bake at 350°F (180°C) for about 25 minutes. Take it out of the oven and let cool down.
Roughly chop the mushrooms. Place mushrooms, eggs, thyme, breadcrumbs, flour, and ½ cup of barley in a food processor. Pulse to mix; the mixture should be coarsely chopped. In a medium bowl, combine the mushroom mixture, remaining barley and kale. Shape six patties. Cover and chill in the fridge for at least 1 hour.
Place the patties on the pre-oiled barbecue grill. Close the lid and cook over medium heat for 5 to 6 minutes on each side, or until a cooking thermometer inserted in the center of the patties reads 165°F (74°C).
Toast the buns. Spread the bottom bread with onion dip. Add the meatballs, and the radishes (or alfalfa), then top with bread.