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Title: Vegetarian Burgers
Categories: Vegetarian
Yield: 6 Patties
| 1 | Celery stalk | |
| 1 | sm | Onion |
| 1 | Scallion | |
| 1 | Garlic clove | |
| 1 | c | Cooked barley, drained (or substitute cooked brown rice or c |
| 1 | c | Slightly cooked chick peas, drained (canned is fine, or subs |
| 1/2 | c | Instant uncooked oatmeal |
| 1/8 | ts | Salt |
| 1 | ts | Paprika |
| 1/2 | ts | Dried basil |
| 2 | tb | Soy sauce |
| 1/4 | ts | Ground black pepper |
| 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: 149.6 calories; 5.2 grams total fat; (0.7 grams saturated fat); 4.5 grams protein; 20.5 grams carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium.
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