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
Preparation
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.
