WW -- Mushroom Barley Burgers with Horseradish Cream

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Mushroom Barley Burgers with Horseradish Cream

POINTS® Value |  3

Servings | 4

 

1/2 cup uncooked barley

2-1/4 cups water

2 sprays cooking spray

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 horseradish sauce, or to taste

 

Combine barley and 2-1/4 cups of 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 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/or 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.

 

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.

 

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.