Chicken Burgers With Mushrooms Barley And Pepper Recipe
Ingredients
| Garlic | 1 Clove (5gm), minced | |
| 3 green onions, including tops, finely chopped | ||
| 1 small sweet red or yellow pepper, cored, seeded, and finely chopped | ||
| Mushrooms | 4 Ounce, finely chopped | |
| Salt | 1/4 Teaspoon | |
| 1/2 teaspoon ground marjoram or poultry seasoning | ||
| Black pepper | 1/4 Teaspoon | |
| 2 teaspoons reduced-sodium soy sauce | ||
| 12 ounces ground chicken or turkey | ||
| 1 cup cooked pearl barley | ||
| 1/4 cup fine dry bread crumbs | ||
| 2 teaspoons olive or canola oil | ||
Directions
1 ln a 12 inch nonstick skillet, cook the garlic, green onions, red pepper, mushrooms, salt, and marjoram over moderate heat for 6 minutes or until the vegetables are tender and most of the liquid has evaporated.
2 Transfer the mixture to a large bowl.
Add the black pepper, soy sauce, chicken, barley, and bread crumbs and mix well.
Using moistened hands, shape the mixture into 4 patties, 4 inches in diameter.
The mixture will be moist.
Place the patties on 4 small squares of wax paper.
3 Heat the oil in the skillet over moderate heat.
Add the patties to the skillet, using the wax paper to lift and invert them, and cook for 3 to 4 minutes or until lightly browned.
Turn and cook 3 to 4 minutes more or until golden brown and the juices run clear when a patty is pricked with a fork.
2 Transfer the mixture to a large bowl.
Add the black pepper, soy sauce, chicken, barley, and bread crumbs and mix well.
Using moistened hands, shape the mixture into 4 patties, 4 inches in diameter.
The mixture will be moist.
Place the patties on 4 small squares of wax paper.
3 Heat the oil in the skillet over moderate heat.
Add the patties to the skillet, using the wax paper to lift and invert them, and cook for 3 to 4 minutes or until lightly browned.
Turn and cook 3 to 4 minutes more or until golden brown and the juices run clear when a patty is pricked with a fork.
Chef
