Beef And Barley Burgers Recipes

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.

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.)

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.

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.

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.

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.

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
• Add in the remaining ingredients; bring to a boil.
• Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
• Remove bay leaf and throw away.

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.