Mushroom-Barley Burgers With Horseradish Cream - 11g Carbs, 2g Fiber
1/2 cup uncooked barley
Cooking spray
1 1/2 pounds portobello mushrooms, caps sliced
1 large egg
1 teaspoon dried sage
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free sour cream
1 tablespoon horseradish to taste
Combine barley and 2 1/4 cups of water in a medium saucepan. Set pan over high heat and bring to a boil; reduce heat to low, cover and cook until all liquid is absorbed and barley is tender, about 40 minutes.
Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add mushrooms and cook until mushrooms are tender and all liquid evaporates, about 5 to 7 minutes; transfer mushrooms to a food processor or large bowl.
When barley is finished cooking, add to food processor with mushrooms; add egg, sage, salt and pepper. Pulse on and off, or mash with a fork, until well blended.
Shape mixture into 4 equal patties, about 1 inch thick each. Transfer
patties to a plate, cover and refrigerate for 20 minutes (and up to 24
hours).
Preheat broiler. Coat a large baking sheet with cooking spray.
Place burgers on prepared baking sheet and broil until browned on both
sides, about 5 minutes per side. (Note: To grill burgers on an outdoor grill and prevent them from falling through grate, first cover grill grates with foil and then poke some holes in foil to let out smoke.)
Meanwhile, in a small bowl, combine sour cream and horseradish. Mix until well blended.
Serve each burger with 2 tablespoons of horseradish cream spooned on top.
Makes 4 servings.
Calories 89, Fat 3 g, Carbs 11 g, Sodium 349 mg, Fiber 2 g
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