Beef and Barley Burgers

By Laura Agar Wilson From the book Grains as Mains
Beef and Barley Burgers

Beef burgers, but with a wholegrain upgrade. Adding the cooked barley makes these beef burgers tender and moist with a great texture. Ideal for your next barbecue!

For how many? Makes 4 large burgers


  • 50g uncooked pearl barley
  • 500g lean minced beef
  • 1 large egg
  • 100g onions, finely chopped
  • 1 tsp mixed dried Italian herbs
  • salt and freshly ground black pepper
  • 1 tbsp light olive oil, plus extra for greasing


Rinse the barley under cold running water, drain, and place in a large saucepan. Cover with water and bring to a simmer. Cook the barley for 30 minutes or until tender. Then drain, rinse under running water, and drain well again. Set aside to cool.

Place the beef, egg, onions, and Italian herbs in a large bowl. Season with salt and pepper and mix well to combine. Add the cooled barley to the bowl and mix until evenly incorporated.

Lightly grease a plate. Form the mixture into 4 burger patties, each roughly 10cm (4in) in diameter and 2cm (3⁄4in) thick. Place them on the greased plate and cover with cling film. Chill the patties for about 20 minutes to help them keep their shape on cooking.

Heat the oil in a large frying pan over a medium heat. Fry the burger patties for about 10 minutes on each side, until well browned and cooked through. Remove from the heat. Serve the burgers with a selection of buns and accompaniments.

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