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| Barley Pecan Burger-- doesn't look the greatest, but it's the best-tasting burger, bar none! |
Cook 1 C. Pot Barley in 4 C. Water until plump
Let cool.
Blend together:
• ½ C. Cooked Barley* with 2 Cloves Garlic
• 1 Raw Onion,
*2 T. Caflib (Roasted Chicory, coffee substitute)
• 1 T. Marmite or Savorx (Vegan Beef Seasoning)
In a Large Bowl, blend together:
• 6 C. Dry Crumbs,
*2 C. coarse-grind Pecans or Walnuts
• the other half of the Cooked Pot Barley
• FORM into Burgers the size of your palm
and place on a well-greased Cookie Sheet
• BAKE at 450 F for 15 to 20 minutes on Upper Oven Rack
• OPTIONAL Seasoning: Mrs.Dash Original and or Cajun
*For a gluten-free substitution, my friend Ruby suggests that you could use 1 cup cooked Buckwheat groats in place of the Barley. The burger will have ''a nice nutty flavor''.
Recipe by Wyona Hertwig. These barley-pecan burgers were one of the samples at her cooking schools and a contribution of hers to Church potlucks that were always gobbled up with delight.
Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.
Other Recipes of Wyona's that
highlight barley as an ingredient include:
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