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.

Martha Stewart Living, September 2019


Credit: Justin Walker

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.