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Lentil-Barley Burgers with Fiery Fruit Salsa


Cooking Light March 2010

Nutritional Information
Amount per serving (4 Servings - Serving size: 2 patties and 1/4 cup salsa)

Calories: 315
Fat: 12.8g
Saturated fat: 1.2g
Monounsaturated fat: 6.8g
Polyunsaturated fat: 3.5g
Protein: 12.8g
Carbohydrate: 39.2g
Fiber: 9.5g
Cholesterol: 53mg
Iron: 3.9mg
Sodium: 539mg
Calcium: 60mg

Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.

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  • Salsa:
  • 1/4 cup finely chopped pineapple
  • 1/4 cup finely chopped mango
  • 1/4 cup finely chopped tomatillo
  • 1/4 cup halved grape tomatoes
  • 1 tablespoon fresh lime juice
  • 1 serrano chile, minced
  • Burgers:
  • 1 1/2 cups water
  • 1/2 cup dried lentils
  • Cooking spray
  • 1 cup chopped onion
  • 1/4 cup grated carrot
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt, divided
  • 3/4 cup cooked pearl barley
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon coarsely ground black pepper
  • 2 large egg whites
  • 1 large egg
  • 3 tablespoons canola oil, divided


Servings 4
Adapted from


Step 1

1. To prepare salsa, combine first 6 ingredients; cover and refrigerate.

2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.

4. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.

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