4 large Portobello mushrooms (about 1 1/2 pounds with stems), stems removed and caps
chopped into 1/2-inch pieces
1 cup cooked pearl barley (prepare as directed on package)
2 tablespoons minced fresh sage, or 1 teaspoon dried
1 tablespoon sherry
1 teaspoon salt
1/2 teaspoon ground black pepper
4 whole wheat hamburger buns, split
These burgers are easily made in a food processor. If you do not have one, simply mash ingredients together in a large bowl. To make 1 cup cooked barley (as called for here), boil 1/3 cup barley in enough water to cover for 45 minutes, until tender. Drain.
Set a large, nonstick skillet over medium-high heat. Add mushrooms and saute 5 minutes, until tender and liquid evaporates. Transfer mushrooms to a food processor fitted with the metal blade and add remaining ingredients except buns. Pulse on and off until well blended. Shape mixture into 4 equal patties. Refrigerate 20 minutes.
Preheat grill or broiler.
Grill or broil burgers (if broiling, use a baking sheet) 5 minutes per side, until browned on the outside and cooked through. Place on buns and serve.
Carbs 35 g Protein 9.7 g
Fat Total 4 g Saturated Fat 1 g