Lentil Barley Vege Burgers
Perfectly hearty and irresistibly flavorful, these Lentil Barley Vege Burgers are a plant-based dream packed with wholesome ingredients. Made with protein-rich lentils, nutty pearl barley, and a medley of fresh vegetables like grated carrot and sweet red bell pepper, these burgers deliver a satisfying blend of textures and earthy spices. Ground cumin, paprika, and a touch of soy sauce elevate the taste, while a flaxseed "egg" binds it all together for a foolproof patty that won’t crumble. Whether pan-fried to golden perfection or baked for a lighter option, these veggie burgers are perfect for weeknight dinners or backyard barbecues. Serve them on toasted buns with your favorite toppings for a nutritious and delicious vegan meal everyone will love.
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Recipe Information
Ingredients
- 1 cup Dry green or brown lentils
- 1 cup Pearl barley
- 4 cups Water
- 2 tablespoons Olive oil
- 1 Yellow onion, finely chopped
- 1 medium Carrot, grated
- 1 Red bell pepper, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 2 tablespoons Soy sauce
- 1 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (for flax egg)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil (for pan-frying, optional)
Instructions
Rinse the lentils and pearl barley under cold water. In a medium saucepan, combine the lentils, barley, and 4 cups of water. Bring to a boil, reduce the heat, and simmer for 25-30 minutes until both are tender. Drain well.
While the lentils and barley cook, prepare the vegetables. Heat olive oil in a skillet over medium heat. Add the onion, carrot, bell pepper, and garlic. Sauté for 5-7 minutes until the vegetables are softened. Stir in the ground cumin and paprika, and cook for 1 more minute. Remove from heat.
In a small bowl, mix the ground flaxseed with 5 tablespoons of water to create a flax egg. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, combine the cooked lentils, cooked barley, sautéed vegetables, soy sauce, breadcrumbs, flax egg, salt, and black pepper. Mash the mixture slightly with a potato masher or fork until it holds together but still has some texture.
Form the mixture into 6 equal patties. If the mixture is too soft to handle, refrigerate it for 20 minutes to firm up.
If pan-frying, heat vegetable oil in a skillet over medium heat. Cook the patties for 4-5 minutes per side until golden brown and firm. Alternatively, bake the patties in a preheated oven at 375°F (190°C) on a parchment-lined baking sheet for 20-25 minutes, flipping halfway through.
Serve the patties on burger buns with your favorite toppings, such as lettuce, tomato, onion, avocado, or vegan mayonnaise.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
