Barley beef burger

This burger uses leftover cooked barley as a binder which lends an interesting texture to the burger pattie. I opted for 3 parts beef and 1 part barley so that the pattie can still bind without falling apart when handled. No egg was needed to hold the contents together but care is needed when transferring the raw pattie to the hot pan. A wax paper or non stick pan is best to prevent the burger from sticking to the hot surface or breaking up when flipping over.

Ingredients:

3 cups of minced beef

1 cup of drained, cooked barley

pinch of oregano

Method:

Mix beef with barley.

Season the beef mixture with pepper and oregano or any of your favorite herbs.

Let it sit in the fridge for 30 minutes.

Make out 5 beef balls and slightly flatten them to slightly less than 1 inch thick.

Pan fry on baking paper on medium heat until both sides are seared and crusted.

Serve with portabello mushroom burgers and tomato slices ( matching size ).

Eat with your favorite salad.