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Posted: 12:00 a.m. Wednesday, Nov. 28, 2012

From the menu of …

By C. W. Cameron

Marlow’s Tavern, 1317 Dunwoody Village Parkway, Dunwoody. 770-559-7528,

Q. I had lunch with “the girls” and had the Veggie Burger at Marlow’s Tavern in Tucker. I loved it and would love to make it at home. Please check to see if they would share the recipe.

— Gloria Kelly, Decatur

A. One of the most interesting things about veggie burgers is how they can be made up of so many different things. These burgers from Marlow’s Tavern feature a combination of black beans and barley with sautéed onions and peppers. The beans serve as a binder while bread crumbs help ensure the patties stay together. If you have a choice of bread crumbs, the restaurant suggests using challah.

You can have the burger garnished any way you like. In our photo, it sits on a bed of traditional burger accompaniments — lettuce, tomato and thinly sliced red onion.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to and put “From the menu of” and the name of restaurant in the subject line.

Marlow Tavern’s Veggie Burger

Hands on: 20 minutes Total time: 40 minutes Serves: 6

1/4 cup barley

1 cup water

1 teaspoon olive oil

1/4 red bell pepper, 1/4-inch dice

1/4 onion, 1/4-inch dice

2 (15-ounce) cans black beans, rinsed and drained

1 tablespoon chopped fresh cilantro

1 tablespoon chopped garlic

3/4 teaspoon chili powder

3/4 cup fresh bread crumbs


In a small saucepan, combine barley and water and simmer 20 minutes or until barley is tender. Drain barley and cool.

While barley is cooking, in a small skillet, heat olive oil and sauté peppers and onions until translucent, about 5 minutes. Allow to cool.

In a medium bowl, combine cooked barley, sautéed vegetables, black beans, cilantro, garlic and chili powder. Mix thoroughly, mashing black beans which bind the ingredients together. Carefully stir in bread crumbs. Season to taste.

Line a baking sheet with parchment paper. Divide mixture into six equal portions and pat each into a circle. Arrange on prepared baking sheet. Using another sheet of parchment paper, press each burger to 1-inch thickness. Cover and refrigerate for one day or cook right away.

Burgers may be grilled or sautéed until crisp and brown on the outside and heated through, about 4 minutes per side. Serve immediately.

Per serving: 176 calories (percent of calories from fat, 12), 9 grams protein, 28 grams carbohydrates, 9 grams fiber, 2 grams fat (trace saturated fat), no cholesterol, 272 milligrams sodium.

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