Mushroom Barley Burgers with Sage

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Ingredients:

  • 3 tsp. olive oil, divided use
  • 1 medium onion, finely chopped
  • 4 oz. finely chopped mushrooms
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. finely chopped fresh sage (or 1 tsp. dried sage)
  • ½ tsp. sea salt
  • ½ tsp. ground black pepper
  • 1½ cups cooked pearl barley (see below)
  • 2 Tbsp. finely chopped walnuts
  • 1 large egg, beaten
  • ¼ cup shredded part-skim mozzarella cheese
  • 1 Tbsp. sherry wine
  • 4 whole wheat hamburger buns, split

Preparation:

  1. Heat 1½ tsp. oil in large nonstick skillet over medium-high heat.
  2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
  3. Add mushrooms, garlic, sage, salt, and pepper; cook, stirring frequently, for 4 to 5 minutes, or until liquid that mushrooms give off evaporates. Remove from heat.
  4. Combine onion mixture, barley, walnuts, egg, mozzarella, and sherry; mix well.
  5. Shape mixture into 4 patties. Refrigerate 20 minutes.
  6. Heat remaining 1½ tsp. oil in large nonstick skillet over medium-high heat.
  7. Add patties; cook for 4 to 5 minutes on each side, or until evenly browned and cooked through.
  8. Serve each patty on a bun.

Tip: To make 1½ cups cooked pearl barley, place ½ cup dry pearl barley in a small saucepan. Cover with water. Heat to boiling on medium-high heat. Reduce heat to medium-low; cook, covered, for 40 to 45 minutes, or until tender. Drain.

Nutritional Information:

(per serving, 1/4 recipe, 1 burger)

Calories: 304
Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 50 mg
Sodium: 266 mg
Carbs: 41 g
Fiber: 5 g
Sugars: 5 g
Protein: 11 g

Mushroom Barley Burgers with Sage

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