Serves 6
The batter for these "burgers" is soft, so turn the patties
carefully. As the cheese cools, the patties firm up. Treat
these "burgers" to all the trimmings: coleslaw, pickles, sliced
tomatoes and onions, and relish and ketchup.
1/2 cup uncooked quick-cooking barley
1 large egg, well beaten
1 cup low-fat ricotta cheese
1 cup shredded cheddar cheese
1 cup minced mushrooms
1/2 cup dried breadcrumbs
1/4 cup minced parsley
Salt and freshly ground black pepper
Cook barley according to package directions. Set aside.
Meanwhile, combine egg, ricotta cheese, cheddar cheese, mushrooms,
breadcrumbs, parsley, salt and pepper. Stir barley into egg mixture.
Spray large nonstick skillet or griddle with cooking spray. When it
is hot, spoon about 1/2 cup of mixture onto hot skillet; repeat until
skillet is full, but take care not to overcrowd. Cook until golden, 5
to 7 minutes each side. Using spatula, turn "burgers" over carefully,
and cook until mixture is firm and cheese has melted. Remove from
skillet, and set aside. Repeat until mixture is used up. Serve.
PER SERVING:
180 Calories
14g Protein
9g Total Fat (5G Saturated Fat)
12g Carbohydrates
62mg Cholesterol
195mg Sodium
1g Fiber
2g Sugars
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