1/3 cup dried barley (you can substitute 3 cups of cooked rice for gluten-free burgers)
1 cup water
Barley should be cooked like rice; add the barley after the water has come to a boil. Reduce the heat and cover with a tight-fitting lid. Turn off the heat after 45 minutes and allow the barley to finish steaming for five minutes. Cool the barley before proceeding with the recipe.
4 cups fresh mushrooms, chopped coarsely
¼ cup minced green onion
¼ cup minced fresh parsley
1 tsp. dried dill, basil or oregano
2 egg whites
1 whole egg
3 Tbs. grated Parmesan cheese
½ cup grated cheddar cheese
½ cup cottage cheese (non-fat or low fat for the lower calorie count)
½ cup rice flour (or combination of whole wheat flour and wheat bran)
Mix everything except for the mushrooms and eggs. Beat the whites and eggs together and add to the mixture. Right before cooking, add the mushrooms and combine.
Form eight patties and cook over medium heat on a flat grill or in a frying pan that has been sprayed with a nonstick spray or in a small amount of olive oil. Be patient and let the patties set before turning. (This is why it is important to not overheat your pan—the bottoms will burn before they will turn over without falling apart).
These can be frozen after being cooked and reheated in the oven or on the stovetop. They can be micro-waved if necessary, but the outside will be soggy.
The patties can be topped with a thin slice of your favorite cheese and served with a whole wheat pita half, as we do at The Oaks or done with a lettuce wrap.
**For a gluten-free version, substitute 3 cups of cooked brown rice for the barley, and use the rice flour.
Nutritional Information: per serving
Calories: 95 calories per serving