Belly Bytes  

Ingredients:
1/3-cup wheat berries (lightly milled whole grains of wheat, available in bulk at natural foods stores)
3 cups water
1 tablespoon extra-virgin olive oil
1 medium onion, diced
10 stems fresh parsley
1-1/2 cups cooked red kidney beans (15 ounces) drained
2 tablespoons tomato-based barbecue sauce
1 teaspoon dried thyme
1 egg
1/2 to 3/4 cup dry whole-wheat bread crumbs
Salt and black pepper
6 hard rolls, halved

Directions:
Rinse wheat berries under running water. In medium saucepan, combine wheat berries and water. Cover, bring to boil, reduce heat, and simmer until berries are tender, 1-1/4 to 1-1/2 hours. Drain off any excess water.

Heat olive oil in medium skillet. Add onion and cook, stirring, until soft and golden about five minutes. In food processor fitted with steel blade, combine onion and parsley, and process until finely chopped. Add beans, barbecue sauce, thyme, egg, and process until smooth. Remove to bowl. Stir in wheat berries, 1/2 cup crumbs and salt and pepper to taste. Continue to add crumbs, as needed, to make mixture stiff enough to form into burgers.

With your hands wet, form the wheat mixture into six, 3-inch burgers. Mist both sides with vegetable oil spray.

Prepare medium fire in grill with lightly oiled vegetable grill rack in place. Grill burgers until crisp, about five minutes per side. Serve on rolls. Recipe makes six Vegetarian Barbeque Bean Burgers.

See also:
Vegetarian and Vegan Recipes

Back to Grilling Recipes

KITCHEN FACTS

Add Quotes to Your Site!