BEEF-AND-BARLEY BURGERS
Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry-ground beef still plays a familiar and satisfying role. To ensure they had a flavor that would be as beefy as ever, we turned the volume up by adding a little soy sauce to the mixture and topped it all off with a shmear of creamy Dijonnaise.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Pulse half of cooked barley in a food processor until mashed. Transfer to a bowl with beef, carrots, ginger, remaining barley, soy sauce, 2 teaspoons salt, and 1/4 teaspoon pepper; stir to combine (do not overmix). Divide into 4 portions; form into 4 1/2-inch round patties.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When it shimmers, add patties in a single layer and cook, flipping once, until browned on both sides and just cooked through, 4 to 5 minutes total. (If necessary, cook in two batches.)
- Toss arugula and cucumber with remaining 1 teaspoon oil; season with salt and pepper. Spread Dijonnaise onto split sides of rolls. Sandwich patties and arugula mixture with rolls; serve immediately.
BURGER AND BARLEY STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
- Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)
BARLEY BEEF BURGERS
Barley adds another dimension to an old-fashioned hamburger. My husband and I really enjoy these juicy patties with onion and barbecue sauce mixed right in. -Rosella Peters, Gull Lake, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, 8-10 minutes or until barley is tender. Remove from heat; let stand 5 minutes. Cool slightly. , Place onion and barley in a food processor; process until finely chopped. Remove to a bowl; stir in barbecue sauce, flour, salt and pepper. Add beef; mix lightly but thoroughly. Shape into two 1/2-in. thick patties., Grill, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings as desired.
Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 625mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
BEEF AND BARLEY STEW
Provided by Alton Brown
Time 1h25m
Yield 10 servings
Number Of Ingredients 24
Steps:
- Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
- Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.
- Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above. Remove the lid and cool for 5 minutes, and then serve with vinegar.
- Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
- Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
BARLEY BEEF BURGERS
Make and share this Barley Beef Burgers recipe from Food.com.
Provided by RecipeNut
Categories Meat
Time 30m
Yield 2 patties, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 8-10 minutes or until barley is tender. Remove from heat; let stand for 5 minutes. Cool slightly.
- In a food processor; combine onion and barley; cover and process until finely chopped. In a small bowl, combine the barbecue sauce, flour, salt, pepper and barley mixture. Crumble beef over mixture; mix well. Shape into two patties.
- Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Serve on buns.
Nutrition Facts : Calories 415.5, Fat 13.8, SaturatedFat 5.2, Cholesterol 73.7, Sodium 576.1, Carbohydrate 41.5, Fiber 5.2, Sugar 3.6, Protein 30
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
BARLEY BURGERS
Make and share this Barley Burgers recipe from Food.com.
Provided by Vegan Freak
Categories Lunch/Snacks
Time 1h30m
Yield 7 serving(s)
Number Of Ingredients 7
Steps:
- Bring the water to a boil in a medium sized pot. Add barley, reduce heat to medium, and cook covered fifty minutes until barley is tender. Drain any excess liquid.
- Mix cooked barley with remaining ingredients in a large bowl. Form seven burgers with your hands and cook in an oiled large frying pan over med-high heat for ten mins on each side. Serve warm with lettuce on a bun.
Nutrition Facts : Calories 130.4, Fat 0.8, SaturatedFat 0.2, Sodium 216.2, Carbohydrate 28, Fiber 6.3, Sugar 4.1, Protein 4.6
BARLEY BURGER STEW
"I found this hearty stew recipe in an old cookbook purchased at a flea market," recalls Judy McCarthy of Derby, Kansas. "The blend of beef and barley really hits the spot on cool days."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.
Nutrition Facts : Calories 332 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1681mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 25g protein.
BARLEY BEEF STEW
Delicious, hearty stew with tons of veggies and meat. Great on a cold day.
Provided by Kat O Connell
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Season beef with salt and black pepper; coat with flour, shaking off excess.
- Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
- Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 37.7 g, Cholesterol 62.6 mg, Fat 23.1 g, Fiber 7.4 g, Protein 24.6 g, SaturatedFat 7.4 g, Sodium 267.1 mg, Sugar 11 g
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