The barley experiments continue. Barley has a chewiness and heartiness that works nicely in fried patties. The barley burgers above are simple: cooked pearl barley, bound with an egg and whole-wheat bread crumbs and seasoned with chopped onions. I think they’d make a nice breakfast patty if they were seasoned like sausage. That will be the next experiment.
The barley itself was cooked several days ago and stored in the refrigerator. Barley takes a long time to cook, so I like to use a pressure cooker. One part barley to three parts vegetable stock is about right. I leave it in the pressure cooker for about an hour. You want it to soak up as much liquid as possible, with no liquid remaining in the bottom of the pot when the barley is done.
Again, why barley? Because, of all the grains, barley takes the longest to digest and so has a low glycemic index. It sticks to the ribs.
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