Chicken Burgers with Mushrooms, Barley, and Pepper
Ingredients
- 1 clove garlic, minced
- 3 green onions, including tops, finely chopped (1/3 cup)
- 1 small sweet red or yellow pepper, cored, seeded, finely chopped (1/2 cup)
- 4 ounces mushrooms, finely chopped (1 1/2 cups)
- 1/4 teaspoon salt
- 1/2 teaspoon ground marjoram or poultry seasoning
- 1/4 teaspoon ground black pepper or
- 1/8 teaspoon ground red cayenne pepper
- 2 teaspoons reduced sodium soy sauce
- 12 ounces ground chicken or turkey
- 1 cup cooked pearl barley
- 1/4 cup fine dry bread crumbs
- 2 teaspoons olive or canola oil
Instructions
In a 12-inch nonstick skillet, cook the garlic, green onions, sweet red pepper, mushrooms, salt, and marjoram over moderate heat for 6 minutes or until the vegetables are tender and most of the liquid has evaporated. Transfer the mixture to a large bowl. Add the black pepper, soy sauce, chicken, barley, and bread crumbs and mix well. Using moistened hands, shape the mixture into 4 patties, 4 inches in diameter. The mixture will be moist. Place the patties on 4 small squares of wax paper. Heat the oil in the skillet over moderate heat. Add the patties to the skillet, using the wax paper to lift and invert them, and cook 3-4 minutes or until lightly browned. Turn and cook 3-4 minutes more or until golden brown and the juices run clear when a patty is pricked with a fork. Serve on toasted whole wheat English muffins and top with lettuce and tomato. Serves 4
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