The Vegetarian Grill

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* Exported from MasterCook *

 

Barbecued Bean Burgers Deluxe

 

Recipe By :The Vegetarian Grill, Andrea Chesman, pg 138

Serving Size : 6 Preparation Time :0:00

Categories : The Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup wheat berries

3 cups water

1 tablespoon extra virgin olive oil

1 medium onion -- diced

10 stems fresh parsley

1 1/2 cups cooked red kidney beans

---or 1 15 oz can, drained

2 tablespoons tomato-based barbecue sauce

1 teaspoon dried thyme

1 egg

1/2 cup dry whole wheat bread crumbs -- (to 3/4 cup)

salt & black pepper

6 hard rolls -- halved

SLAW:

4 cups finely grated green cabbage

2 carrots -- finely grated

1/4 cup minced onion

1 cup mayonnaise -- fatfree or vegan ok

3 tablespoons yellow mustard

salt & black pepper

 

Rinse the wheat berries under running water. In a medium-size saucepan, combine

the wheat berries and water. Cover, bring to a boil, reduce the heat, and

simmer until the wheat berries are tender, about 1 1/4 to 1 1/2 hours. (You can

reduce the cooking time to 50 to 60 minutes by soaking the wheat berries

overnight before cooking.) Drain off any excess water.

 

Meanwhile, make the slaw by combining the cabbage, carrots, onion, mayonnaise,

mustard, and salt & pepper to taste. Set aside.

 

Heat the olive oil in a medium skillet. Add the onion and cook, stirring, until

soft and golden, about 5 minutes. In a food processor fitted with a steel

blade, combine the onion and parsley and process until finely chipped. Add the

beans, barbecue sauce, thyme, and egg, and process until you have a fairly

smooth mixture. Remove to a bowl. Stir in the wheat berries, 1/2 cup of the

bread crumbs, and salt & pepper to taste. Continue to add crumbs, as needed, to

make the mixture stiff enough to form into burgers.

 

With wet hands, form the mixture into six-3-inch burgers. Mist both sides with

nonstick cooking spray.

 

Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in

place. Grill the burgers until crisp, about 5 minutes per side.

 

Serve the burgers on rolls topped with the slaw. Pass the extra slaw at the

table.

 

 

 

 

 

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Per serving: 543 Calories (kcal); 37g Total Fat; (59% calories from fat); 12g

Protein; 45g Carbohydrate; 44mg Cholesterol; 635mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

NOTES : From Andrea Chesman: " The secret to these fantastic bean burgers is the

wheat berries in the burger mix, which give them a pleasingly chewy texture. The

mustardy coleslaw -- my Mom's recipe -- takes them over the top, adding crunch

and spark to the barbecue sauce-flavored burgers. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0