Yield: 6 Patties
| Measure | Ingredient |
|---|---|
| 1 \N | Celery stalk |
| 1 small | Onion |
| 1 \N | Scallion |
| 1 \N | Garlic clove |
| 1 cup | Cooked barley, drained (or substitute cooked brown rice or cooked cracked wheat |
| 1 cup | Slightly cooked chick peas, drained (canned is fine, or substitute cooked navy, pinto or soy beans) |
| ½ cup | Instant uncooked oatmeal |
| ⅛ teaspoon | Salt |
| 1 teaspoon | Paprika |
| ½ teaspoon | Dried basil |
| 2 tablespoons | Soy sauce |
| ¼ teaspoon | Ground black pepper |
| \N \N | Olive oil as needed |
In a blender, finely chop celery, onion, scallion and garlic OR dice them by hand finely. Set aside. In a large mixing bowl, combine the barley, chick peas, oatmeal, salt, paprika, basil, soy sauce and pepper. Mix them thoroughly with a wooden spoon or with your hands. Add the chopped celery, onion, scallion and garlic to the barley mixture and mix again.
Shape into six burgers. Heat olive oil in a nonstick skillet. Add burgers and brown 5-7 minutes on each side. Or bake the patties at 350'F. on a lightly oiled cookie sheet for 25 minutes.
Serve on a hamburger bun with sprouts and tomato slices or ketchup.
Nutritional analysis per serving: 149⅗ calories; 5⅕ grams total fat; (0.7 grams saturated fat); 4½ grams protein; 20½ grams carbohydrates; trace milligrams cholesterol; 349⅘ milligrams sodium.