Chicken Burgers With Mushrooms Barley And Pepper
|Garlic||1 Clove (5 gm), minced|
|Green onion with tops||3 , finely chopped|
|Sweet red pepper/Sweet yellow pepper||1 Small, cored, seeded, and finely chopped|
|Mushrooms||4 Ounce, finely chopped|
|Ground marjoram/Poultry seasoning||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Reduced-sodium soy sauce||2 Teaspoon|
|Ground chicken/Ground turkey||12 Ounce|
|Cooked pearl barley||1 Cup (16 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Olive oil/Canola oil||2 Teaspoon|
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.