Smoky bean and barley burgers
Uncooked pearl barley
½ cup(s), rinsed
1 medium, finely chopped
1 small, finely chopped
Frozen corn kernels
2 medium clove(s), crushed through a garlic press
1 tsp, smoked
Chipotle chili powder
¼ tsp, ground
Canned pinto beans
15½ oz, (1 can), rinsed and drained
⅓ cup(s), chopped fresh
1 large, lightly beaten
Grated Parmesan cheese
- Bring medium pot of salted water to boil; stir in barley. Reduce heat and simmer until tender, about 35 minutes. Drain well and spread on large plate to cool.
- Meanwhile, spray large heavy skillet with nonstick spray and set over medium heat. Add poblano, onion, and corn and cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Add garlic, paprika, and chile powder; cook, stirring constantly, until fragrant, about 30 seconds. Transfer to plate to cool. (Do not wash skillet.)
- Place beans in food processor and pulse to coarsely chop. Transfer beans to large bowl; add barley, poblano mixture, cilantro, egg, Parmesan, and salt, stirring to combine. Transfer 1 1/2 cups mixture to food processor. Process until finely chopped but not completely smooth. Return mixture to bowl and stir to mix well.
- Divide bean mixture into 6 equal portions, using about 1/2 cup for each. Shape each into ball and then press to form 4-inch patties (shaping mixture into ball helps hold it together).
- Wipe out skillet; add oil and set over medium heat. When hot, add burgers, in batches if necessary, and cook until well browned, about 5 minutes per side.
- Serving size: 1 burger