Consumer reports vegetarian burger
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 1 | Small Stalk celery | |
| 1 | Small Onion | |
| 1 | Scallion | |
| 1 | Clove garlic | |
| Chili powder opt'l | ||
| Curry powder opt'l | ||
Directions
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@... ~--