Mushroom-Barley Burgers with Sage
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.
- 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
- 1 egg
- 2 tablespoons minced sage (or 1 teaspoon dried sage)
- 1 tablespoon sherry
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 whole-wheat hamburger buns, split
- Set a large nonstick skillet over medium-high heat. Add mushrooms and saute 5 to 7 minutes until tender and liquid evaporates. Transfer mushrooms to a food processor fitted with a 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.
- Nutritional information does not include whole-wheat hamburger buns.
- These burgers are easily made in a food processor. If you do not have one, simply mash ingredients together in a large bowl.
Per serving: 93 kcal cal., 2 g fat (1 g sat. fat), 15 g carb., 3 g fiber, 2 g sugar, 4 g pro., 31 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet