Vegetarian burgers

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.

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