These veggie burgers will firm up as they cook on the grill. Great with all the trimmings.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.

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  • Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.

  • Mash black beans with a fork in a large bowl until thick and pasty. Stir barley, Cheddar cheese, mushrooms, onion, red bell pepper, parsley, eggs, garlic, salt, and black pepper into mashed black beans. Mix enough bread crumbs into bean mixture to form a sticky batter that holds together.

  • Divide batter into 4 to 6 patties; place on prepared aluminum foil.

  • Grill patties on the aluminum foil for about 8 minutes on each side.

Cook's Note:

These can also be cooked in a 375 degree F (190 degrees C) oven on an oiled baking sheet. Bake for about 10 minutes on each side.

Nutrition Facts

406 calories; protein 22.8g; carbohydrates 49.7g; fat 13.6g; cholesterol 122.7mg; sodium 754.6mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2013
These were amazing! Even my little boys ate it and asked for more. I omitted mushrooms and peppers so the kids wouldn't complain of CHUNKS and ran the barley through a food processor briefly and pulsed the black beans a few times to give a smoother patty. Though I only had one egg, they held together on oiled foil on the grill with the use of some cooking spray. I threw in some liquid smoke and Worcestershire sauce and used a smoked cheddar cheese to bump up the grill flavor. Delicious! Read More
(7)

Most helpful critical review

Rating: 1 stars
12/31/2013
we couldn't make this as a burger. had to do it as a sort of a meatloaf only without the meat. by the time it was done it was stuffing directions on the barley need to be more clear because we did the measurements exactly and ended up with a bunch of leftover barley that is now being frozen for other uses which are yet to be determined. Read More
(1)
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/24/2013
These were amazing! Even my little boys ate it and asked for more. I omitted mushrooms and peppers so the kids wouldn't complain of CHUNKS and ran the barley through a food processor briefly and pulsed the black beans a few times to give a smoother patty. Though I only had one egg, they held together on oiled foil on the grill with the use of some cooking spray. I threw in some liquid smoke and Worcestershire sauce and used a smoked cheddar cheese to bump up the grill flavor. Delicious! Read More
(7)
Rating: 5 stars
06/25/2012
I thought this was an awesome recipe! I added jalapenos to spice things up a little bit and enjoyed mine with some local BBQ sauce. I read others were having problems with the burgers falling apart so I baked the burgers at 350 until cooked through and than threw them into the fridge until I wanted to heat them up again on the grill! Read More
(7)
Rating: 5 stars
06/02/2012
To get burgers to stick together, perhaps don't rinse the black beans and lightly coat patties with flour. Provecho! Read More
(4)
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Rating: 5 stars
12/13/2013
I have tried this recipe and really liked it. I did do a few things different. I made them into meatballs. I baked them in the oven for 10 to 15 minutes, I did spray them with olive oil so the brown a little. I plan on making them for lunch for the Center were I cook at. I will let you know how it went over. Read More
(3)
Rating: 4 stars
10/14/2013
This was really good, however the prep time took a lot longer than 15 minutes. I took the advice of another review and did not rinse the beans. I also drained any excess liquid from the barley. I cooked the patties for about 15 minutes on each side at 400 degrees which helped dry them out and keep their shape. I used cilantro instead of the parsley and added crushed red pepper for a kick. All in all pretty tasty when topped with cheese and Dijon mustard. Read More
(2)
Rating: 3 stars
05/21/2012
Very good flavor for a veggie-burger (which I usually avoid like the plague). I followed the recipe as posted and had some problems with the patties falling apart. Even after I oiled the foil the patties stuck and fell apart when flipping them. Maybe Pam spray or a cooler grill would have helped... Anyway they made for some excellent hash. Read More
(1)
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Rating: 1 stars
12/31/2013
we couldn't make this as a burger. had to do it as a sort of a meatloaf only without the meat. by the time it was done it was stuffing directions on the barley need to be more clear because we did the measurements exactly and ended up with a bunch of leftover barley that is now being frozen for other uses which are yet to be determined. Read More
(1)
Rating: 4 stars
08/20/2015
This was very good but as I find with all the veggie burgers I've tried it's a bit bland. I like the idea of adding jalapeños to spice it up. Overall though this is a great recipe especially for the texture which all my kids loved. Thank you! I will be making this again. Read More
Rating: 1 stars
08/24/2020
Worst veggieburger recipe I have tried. The batter never firmed and it left me embarrassed in front of my guests with a plateful of mush. NEVER AGAIN. Read More
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