consumer reports vegetarian burger

Categories
Vegetables
August
Vegetarian
Yield
6 Servings
MeasureIngredient
1 cup Cooked; drained barley
1 cup Cooked chickpeas; slightly
½ cup Quick-cooking oatmeal -- raw
⅛ teaspoon Salt
1 teaspoon Paprika
2 tablespoons Soy sauce
¼ teaspoon Ground blackpepper
 x Other spices to taste
Small Stalk celery
Small Onion
Scallion
Clove garlic
  Chili powder opt'l
  Curry powder opt'l

Combine the barley, chickpeas, oatmeal, salt, paprika, soy sauce, black pepper and other spices in a large bowl. In a blender, finely chop: celery, onion, scallion and garlic. Add the chopped vegetables to the ingredients i the bowl and mix thoroughly. Shape into patties, "sausages" or "meatballs" Melt a little butter or margarine in a frying pan and cook over medium heat for three to five minutes on each side, or until lightly browned. Makes si burgers. Other grains, such as rice or cracked wheat, can be substituted for the barley; soybeans, navy, pinto, or other beans can be substituted for the chick-peas. Nuts and seeds can also be added. Each CU burger contained 114 calories, wi 5 grams of protein, 1 gram of fat, 22 grams of carbohydrate, and 1.9 milligrams of iron. It lacked vitamin B-12 and was high in sodium (500 milligrams). If you're watching your sodium intake, omit the soy sauce and try chili or curry powder.

From: garhow@... (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... ~--

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