Mushroom-Barley Burgers With Sage
Prep Time: 45 min.
Cook Time: 10 min.
Nutrition Score per serving:
| Calories | 216 |
| % Fat | 18 |
| g Fat | 4 (1g. saturated) |
| % Carbs | 64 |
| g Carbs | 35 |
| % Protein | 18 |
| g Protein | 9.7 |
| g Fiber | 6 |
| mg Sodium | n/a |
| % Calcium | n/a |
| g Calcium | n/a |
Ingredients
| 4 | large portobello mushrooms (about 1 1/2 pounds with stems), stems removed and caps chopped into 1/2-inch pieces |
| 1 | cup cooked pearl barley (prepare as directed on package |
| 1 | egg |
| 2 | tablespoons minced fresh sage, or 1 teaspoon dried |
| 1 | tablespoon sherry |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground black pepper |
| 4 | whole-wheat hamburger buns, split |
Directions
Set a large, nonstick skillet over medium-high heat. Add mushrooms and saute 5-7 minutes, until tender and liquid evaporates. Transfer mushrooms to a food processor fitted with the metal blade and add remaining ingredients except buns. Pulse on and off until well blended. Shape mixture into 4 equal patties. Refrigerate 20 minutes.
Preheat grill or broiler.
Nutrient note: Barley (a great vegetable-based protein source) is rich in fiber and B vitamins, and mushrooms are an excellent source of the B vitamin riboflavin. These burgers are easily made in a food processor. If you do not have one, simply mash ingredients together in a large bowl. To make 1 cup cooked barley -- as called for here -- boil 1/3 cup barley in enough water to cover for 45 minutes, until tender. Drain.
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