Weight Watchers -- Mushroom-Barley Burgers

[Guest guest]

Mushroom-Barley Burgers with Horseradish Cream

POINTS® Value |  3

Servings | 4

 

Look out frozen veggie burgers -- you've got some competition. These hearty

burgers are

made with earthy portobello mushrooms, barley and sage – a unique vegetarian

combination.

 

1/2 cup uncooked barley

2-1/4 cups water

2 sprays cooking spray, (5 one-second sprays per serving)

1-1/2 lb. portobello mushroom caps, sliced

1 large egg

1 tsp. dried sage

1/2 tsp. table salt

1/4 tsp. ground black pepper

1/2 cup fat free sour cream

1 TB prepared horseradish sauce

 

Combine barley and 2-1/4 cups water in a medium sauce pan. 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.

 

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.

 

When barley is finished cooking, add to food processor with mushrooms. Add

egg,

sage, salt and pepper. Pulse on and off, until well blended.

 

Shape mixture into 4 equal patties, about 1 " thick each. Transfer patties to

a plate,

cover with plastic 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 golden brown 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.)

 

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.