Lentil-Barley Burgers

For My Vegetarian Friends Out There!

OK, so you all know I grew up on a farm in Iowa, right? We ate meat because that’s what we raised! However, in life, I’ve met some friends who are vegetarians. I’ve been asked if I was ever going to offer a vegetarian option on my blog, so here we go! I think I’ve already told you that I worked in a local bar and grill for fun, and saw the only vegetarian option offered was a pre-made, processed, disgusting looking, black bean burger patty. I used to call them “hockey pucks”. UGH! So my friends Darin & Alicia, who owned the bar and grill, were cool enough to allow the kitchen manager and me to develop our own version of a “veggie burger”. I scoured the internet for ideas on what ingredients to use and we developed this one that was actually a hit with vegetarians and non-vegetarians alike!

Lentil-Barley Burgers Recipe

Ingredients

3 cups water
1 cups dried lentils
Cooking spray
2 cups chopped onion
1/2 cup grated carrot
1/2 cup minced red bell pepper
4 teaspoons minced garlic
4 tablespoons tomato paste
3 teaspoons ground cumin
1 1/2 teaspoons dried oregano
3/4 teaspoons chili powder
2 teaspoons salt, divided
2 cups cooked pearl barley
2 cups panko bread crumbs
1/2 cup finely chopped fresh parsley
1 teaspoons black pepper
4 large egg whites
2 large eggs
Buns of your choice or whole lettuce leaves for a lettuce wrap

*Laurie’s Note: This is NOT a vegan option due to the egg binder. If you choose to opt for a vegan alternative, you will need to replace the eggs with 1 large boiled potato. Smash potato and add to mixture. This works great in veggie burgers.

Directions

Step 1: Combine water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.

Step 2: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, red pepper and carrot; sauté 6 minutes or until tender, stirring occasionally.

Step 3: Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.

Step 4: Add onion mixture to lentils. Add remaining 1 1/2 teaspoons salt, barley, panko, parsley, pepper and eggs (or potatoes if vegan); stir well.

Step 5: Cover and refrigerate 1 hour or until firm.

Step 6: Patty burgers and heat frying pan to medium/high heat. Spray pan with cooking spray and pan fry. Allow a crunchy crust to appear before flipping and frying the other side. *Laurie’s Cooking Tip: Do not flip too often! Take the time and allow a crust to form or the patty may fall apart when flipping. My friend Adam always says, “If you’re lookin’, it ain’t cookin’!”

Step 7: Assemble burgers on a bun or in a lettuce leaf and serve with whichever accoutrements you choose (lettuce, tomatoes, onions, pickles, ketchup, mustard, chipotle mayo, etc.)