Vegetable & Barley Burger

  • COOK
    20 Mins
  • PREP
    15 Mins
  • TOTAL
    35 Mins

Barley and mixed vegetables make up the bulk of this delicious low fat, vegan burger patty recipe, which is packed with fiber.

This vegan burger can be made soy free if you replace the soy sauce with balsamic vinegar.

Original Release Date: June 28, 2013

Nutritional Facts
Servings 6Serving Size 1 Burger




Calories162
Fat1.50g
Carbohydrates28.2g
Protein11
Fiber5.25g
Sugar5.25g
Sodium417.5mg





PrintPrint        


Read Comments or Leave Comments

Want to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Vegetable & Barley Burger blog entry.

Ingredients


  • 3/4 Cup Mixed Frozen Vegetables, Thawed
  • 1/4 Medium Red Sweet Pepper, Chopped
  • 3 Green Onions, Chopped
  • 1 & 1/4 Cups Pearl Barley, Cooked
  • 1/4 Cup Old Fashioned Oats
  • 1/2 Cup Toasted Wheat Germ
  • 1/3 Cup Wheat Gluten
  • 2 Tablespoons Soy Sauce or Balsamic Vinegar
  • 1 Tablespoon Ground Flax Seeds
  • 1 Tablespoon Ener-G Egg Replacer, Unprepared
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Black Strap Molasses
  • 1 Tablespoon Liquid Smoke
  • 1/4 Teaspoon Allspice
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Old Bay Seasoning
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Lemon Pepper


Directions


Preheat oven to 425 degrees.

Start by pulsing the mixed vegetables, sweet red pepper, green onions and barley in a food processor until finely chopped. Add the rest of the ingredients to the food processor and pulse until comes together. Separate mixture into 6 equal parts and shape into about 1/2 inch patties. Place them on lightly greased aluminum cookie sheet. Bake uncovered about 20 minutes, flipping after the first 10 minutes.

Search Recipes
Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.