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For the last eight months I’ve been obsessed, practically on a quest to find the most amazing veggie burger. I had it narrowed down to a select few restaurants that made the cut, yet I felt there was more that could be done to entice even the stodgiest of carnivores. Mission accomplished- Barley Black Bean Burgers take center stage.

Barley Black Bean Burgers with Pesto Mayo

Barley Black Bean Burgers Ingredients

1 cup barley, cooked

30 oz can black beans, drained

1/2 cup fresh basil, finely chopped

3/4 cup Parmesan cheese, finely grated

1 cup mushrooms, minced

1 cup zucchini, minced

1 cup yellow onion, minced

8 slices provolone cheese

3 eggs, lightly beaten

3 TBS garlic powder

1/2 TBS garlic salt

pepper to taste

2 TBS balsamic vinegar

1 cup breadcrumbs


red onion, thinly sliced

mashed avocado


Barley Black Bean Burgers Directions

Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.

Mash black beans with a fork in a large bowl until thick and pasty. Stir in barley, black beans, basil, Parmesan cheese, mushrooms, zucchini, onion, eggs, garlic powder, garlic salt, and black pepper into mashed black beans. Once well mixed, add in vinegar. Mix bread crumbs into bean mixture to form a sticky batter that holds together, adding more breadcrumbs if needed.

Divide batter into 6-8 patties. Add oil to non-stick frying pan. Cook on medium high heat until a slight dark brown crust forms, then flip using two spatulas. Alternatively, if you wish to grill the patties, preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil. Place patties on aluminum foil, cook for about 8 minutes on each side.

Mayo Pesto Spread

1/2 cup mayonnaise

1/2 cup pesto

Baked Parsnip Rosemary Fries

Parsnip Rosemary Fries Ingredients

2 1/2 lbs parsnips, peeled and cut 3-1/2-inches

1 TBS fresh Rosemary, finely chopped

5 sprigs Rosemary

3 TBS olive oil

1 tsp paprika

kosher salt, to taste

pepper, to taste

2 TBS Parmesan cheese, finely grated (or 1/2 tsp cumin)

Parsnip Rosemary Fries Directions

Preheat oven to 450°. Line a large rimmed baking sheet with aluminum foil. Mix parsnips, chopped rosemary, garlic, and oil. Season with salt and pepper and toss to coat. Spread out parsnips in a single layer. Scatter rosemary sprigs over. These springs will make the kitchen smell fantastic!

Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 15-20 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle Parmesan cheese, paprika or 1/2 tsp. cumin. Season to taste adding more spices, if desired.

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