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1
Prepare the barley as the label directs.
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2
Let cool completely.
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3
Heat 2 tablespoons olive oil in a large skillet over medium heat.
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4
Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes.
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5
Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes.
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6
Transfer to a food processor and let cool completely.
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7
Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor.
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8
Pulse until finely ground with some chunks.
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9
Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper.
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10
Cover and refrigerate until firm, 1 to 4 hours.
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11
Preheat the broiler.
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12
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat.
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13
Working in batches, cook the patties until golden brown, about 6 minutes per side.
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14
Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes.
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15
Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.
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16
Photograph by Kana Okada
