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Chicken, turkey & duck

BBQ Barley Chicken Burgers
Ingredients
The cooked barley in these easy burgers gives them great texture and adds moisture. Technically, pearled barley is not a whole grain (unlike hulled barley) since it has endured five or six "pearlings," or polishings, which removes not only the outer hull bu also the bran layer. Still, it's worth using, because cup for cup pearled barley contains nearly twice the total dietary fiber of cooked brown rice, as well as heart-healthy soluble fiber. Recipe may be frozen.
1 1/2 cups water
1/2 cup pearled barley
1 lb. ground chicken
2 Tbsp. finely chopped onion
1 Tbsp. barbecue sauce
3/4 tsp. smoked or regular paprika (found in Spice aisle))
1/8 tsp. cayenne (optional)
1/2 tsp.garlic powder
2 tsp. olive oil, divided
6 hamburger buns or whole wheat English muffins
optional toppings: pickles, ketchup, mustard, barbecue sauce, lettuce, sliced tomatoes
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BBQ Barley Chicken Burgers

BBQ Barley Chicken Burgers

BBQ Barley Chicken Burgers
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:20 minutes
directions
1. In a medium saucepan, bring water to a boil over high heat. Add barley, stir, then reduce heat, cover, and simmer for 35 minutes, until water is absorbed and barley is tender. Remove from heat. Transfer barley to a large mixing bowl and let cool 10 minutes.
2. Preheat grill to medium. Add chicken, onion, barbecue sauce, paprika, cayenne(if using), and garlic powder to barley. Mix thoroughly with clean hands, then form mixture into six equal-size patties and place on a plate. May be prepared up tothis point 1 day in advance, covered, and refrigerated.
3. Use a pastry or barbecue brush to apply half the oil to one side of the burgers.Place burgers on grill, oiled side down, and cook 5 minutes. Brush tops of burgers with remaining oil. Flip burgers and cook an additional 4 to 5 minutes, until cooked through.
4. While burgers are cooking on second side, split hamburger buns or English muffins and toast on the grill 2 minutes. When burgers are ready, place on toasted buns or English muffins and serve immediately, with toppings as desired.
Source: Hannaford fresh Magazine, July - August 2009
 
 
 
 
 
 
 
 
 
 
 
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