This was the best veggie burger I've ever made! The consistency of this one was very close to a meat burger. And the seasoning were great- very tasty and didn't get lost in the lentil and barley filling like lots of other veggie burgers do. We didn't make the salsa that does with this, though- we just dressed them up like regular burgers. I knew it was a keeper when my husband raved about them.
Lentil-Barley Burgers with Fiery Fruit Salsa
Comments and Reviews 1-10 of 13
sedutta Posted: 03/15/10
kateford Posted: 04/07/10
This was excellent. Very time consuming (prepared over two days) but well worth it. The salsa was spicy, will probably seed it the next time I make it. I plan on making a big batch and freezing them for weekday lunches. Served with a side salad.
CookinMcGuires Posted: 05/22/10
These were fantastic...I had to substitute fresh cilantro for the parsley...but made the burgers according to the recipe. My husband loved them and we decided these are the best veggie burgers we have had (at home or out). The salsa was also good. I skipped the tomatillo as I didn't have any on hand, but a great compliment to the burgers. Make these!!!
Jessie123 Posted: 03/19/10
These were very good. I'm usually not a big fan of barley, but these set together nicely and the flavor was fresh. The burger alone would have been dry but the salsa gave it a pop. I gave it only 4 stars because of the amount of prep work involved. The changes I made were, I tripled the salsa and only used one jalapeno pepper. I also put it in the freezer for 10 minutes instead of the fridge for an hour. My patties weren't perfectly shaped but turned out great.
grahamya Posted: 03/08/10
Yum. Two complaints though. One, my patties didn't firm up. They broke during cooking. Two, the salsa was borderline too hot. Will put in my recipe collection and play w/ it some more.
KGtoSD Posted: 12/30/10
I learned from a vegetarian to add a tightly-packed cup to cup-and-a-half of overly-cooked, very soft, drained pasta (any kind works...can also use gluten-free pasta) to the food processor when processing the lentils. It acts as a "glue" to hold the burgers together while cooking.
jgcookin Posted: 02/27/10
These are awesome!!! I didn't have pearl barley so used regular which cooks a lot longer, but worked fine. Have not made the salsa, just the burgers and even took them for off-site lunch and ate cold, great
Theber Posted: 03/10/10
Excellent! This recipe was time-consuming; I'd be interested in shortcut ideas. I didn't have any trouble with the patties falling apart, but I almost missed the step to drain the lentils. If you forgot that, they might be too soft. Also, I was sure to let them cook the full 3 min. on each side and not flip them early. We had them for a picnic. Amazing! I did add salt and cilantro to the salsa.
MichelleBigRed Posted: 03/11/10
I have been looking for main dishes that are healthy and flavorful, but cut down on meat. This meal was outstanding! Followed the recipe exactly. The patties were so tasty even with the limited salt and fat. The refreshing medium/medium hot salsa made the dish and complemented the patties' earthy flavors. Patties were not super firm but still manageable. Stick to pan grilling and don't turn multiple times. Served with seasoned baked fries and greens. I realized this recipe was going to take some time so I doubled it and froze the extras. Next time I will triple the patties and quadruple the salsa (bc 1/3-1/2 C per serving seems more appropriate then the suggested 1/4 C).
Naomi4 Posted: 03/09/10
The flavors were delicious but I, too, had difficulty keeping the burgers together. The last few I cooked, I tried to pound together more firmly and they did hold together slightly better. I'd be interested to hear if anyone has any other suggestions on how to keep these patties together.
rsdouglas1486 Posted: 05/10/10
LOOOOVED these burgers. It was extremely time consuming with cooking both the barley and lentils AND letting it rest for an hour, but if you have the time to make it in parts (i did it over three days) they are delicious.
veggiegrl Posted: 06/25/10
I tried this recipe for the first time last night. I did have to make several substitutions because I did not have all the ingredients (sweet potato for the carrots, ground red pepper for the chili powder, plain breadcrumbs for panko, dried parsley for fresh, and store-bought tomato salsa for the fruit salsa), and it was delicious! Next time I would like to try it with the salsa in the recipe.
Kelk5butterfly Posted: 04/16/13
I made this almost as stated, except I used dried seasonings. It turned out so great I used it as the recipe for my vegetarian cousin's bridal shower cook book that her mom put together. I found it easy to make and I'm a work in progress cook who typically makes a mess the first time I make something. After I made it I left it covered in the fridge up to 5 days and just pulled it out to cook a fresh burger.