BEET-N-BARLEY BURGERS
Ingredients:
- 4 cups water ½ cup dry pearl barley
- Pinch of salt
- 1 tablespoon olive oil
- 1 cup minced onion
- 1 cup peeled, finely diced raw beets
- ½ cup minced green bell pepper
- 3 tablespoons minced carrot
- 3 cloves garlic, pressed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ cup cooked black-eyed peas, drained and rinsed
- ¼ cup barbecue sauce, homemade (see recipe) or store-bought
- 2 teaspoons Dijon mustard
- 1 teaspoon liquid smoke
- 1 teaspoon ume plum vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2⁄3 to 1 cup old-fashioned or quick oats, ground
- Canola oil, for cooking
- 8 burger buns
- Vegan mayonnaise, onions, lettuce, tomato, pickles, or other burger toppings
Instructions
- Combine the water, barley, and a pinch of salt in a medium-size saucepan and bring to a boil over high heat. Reduce to a simmer and cook, uncovered, for 30 to 35 minutes, or until the barley is quite tender. Drain.
- Heat the oil in a large skillet over medium heat. Add the onion, beets, bell pepper, carrot, garlic, and spices and cook, stirring, until the vegetables are tender, about 10 minutes. Set aside.
- In a large bowl, mash the black-eyed peas with a fork until pasty. Add the barbecue sauce, mustard, liquid smoke, vinegar, salt, and pepper. Stir to combine. Add the barley and vegetables. Stir well to combine.
- Add ⅔ cup ground oats and mix well. Add more ground oats, 1 tablespoon at a time, until the mixture can be shaped into burgers. At this point, refrigerate the mixture for 1 hour or longer.
- Line a baking sheet with parchment paper. Using ½ cup of the mixture, form into 8 patties about 3 inches wide and ½ inch thick.
- Heat enough canola oil to cover the bottom of a large skillet over medium-high heat. Add the burgers and cook for 5 to 6 minutes, or until the bottom is blackened and slightly crisp. Turn over and cook the other side for 4 to 5 minutes. Serve on the buns with desired toppings.