Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Beef-and-Barley Burgers Be the first to rate & review! By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on September 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 25 mins Total Time: 35 mins Servings: 4 Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry—ground beef still plays a familiar and satisfying role. To ensure they had a flavor that would be as beefy as ever, we turned the volume up by adding a little soy sauce to the mixture and topped it all off with a shmear of creamy Dijonnaise. Ingredients 2 cups cooked barley or barley blend 10 ounces ground beef (85 percent lean) 1 cup grated carrots (from about 2) 1 tablespoon minced fresh ginger (from a 1-inch piece) 4 teaspoons reduced-sodium soy sauce Kosher salt and freshly ground pepper 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 cups packed baby arugula 1 cup thinly sliced cucumber Dijonnaise Soft onion rolls, split Directions Pulse half of cooked barley in a food processor until mashed. Transfer to a bowl with beef, carrots, ginger, remaining barley, soy sauce, 2 teaspoons salt, and 1/4 teaspoon pepper; stir to combine (do not overmix). Divide into 4 portions; form into 4 1/2-inch round patties. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When it shimmers, add patties in a single layer and cook, flipping once, until browned on both sides and just cooked through, 4 to 5 minutes total. (If necessary, cook in two batches.) Toss arugula and cucumber with remaining 1 teaspoon oil; season with salt and pepper. Spread Dijonnaise onto split sides of rolls. Sandwich patties and arugula mixture with rolls; serve immediately. Cook's Notes Learn How to Cook Barley and store it away for later by using our guide. Dijonnaise is a store-bought condiment that blends creamy mayonnaise with sharp Dijon mustard. You can make your own at home by mixing 2 parts mayonnaise with 1 part Dijon. Rate it Print