Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Beef and Barley Burgers

by Laura Agar Wilson from Grains as Mains

These beef and barley burgers from DK's Grains as Mains cookbook are hearty and wholesome, with a great texture. Cook on the barbecue and enjoy with a crisp salad.

From the book

Laura Agar Wilson

Introduction

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!

Read more Read less

Ingredients

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

Method

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.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Grains as Mains

Close menu