Fighting the bulge battle or just looking for some light summertime meals? You are sure to enjoy Chef Avram's fancy and fresh whole grain veggie burger, which is made of all sorts of healthy things (not that you would know it)! Enjoy!
1 cup barley, boiled and drained
1 cup chickpeas cooked, slightly
1/2 cup quick cooking oatmeal, raw
1/8 tsp Salt
1 tsp Paprika
2 tbsp Soy sauce
1/4 tsp Black pepper, ground
4 oz. Celery, minced
5 oz. Onions, minced
2 cloves Garlic, chopped
3 oz. Canola oil
2 tbsp Flour
1 Eggs, whole
6 Hamburger buns
6 oz. Mayonnaise
4 oz. Sun Dried Tomatoes
3 cups Bean sprouts, fresh
other toppings (cheese, tomato, etc) to taste
Procedure:
Puree the sun-dried tomatoes with the mayonnaise and season well with salt and pepper. Reserve and refrigerate.
Heat a medium sized sauté pan and add the canola oil. Sauté the onion, garlic and celery briefly until wilted (about 5 minutes). Reserve.
Combine the barley, chick peas, oatmeal, salt, paprika, pepper and soy sauce in a large mixing bowl. Add the sautéed minced vegetables, egg and flour and mix well. Season to taste.
Form the mixture into six burgers. Use oil or margarine to pan fry the burgers in a hot pan for about 3 to 5 minutes per side. Keep in a 200 degree oven until ready to serve. Serve on a toasted burger bun with sundried tomato mayonnaise and top with sprouts.
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