| Greek Veggie Burgers | 
Print Recipe |
Barley and plenty of veggies are seasoned with feta cheese, dill, mint, and a hint of lemon and orange peel. Raisins and feta cheese add a salty/sweet dimension to the complex flavor.
 |
|
Cook's notes
Instead of grating the zest off of an orange, I get from Sun Organic dried orange zest in powdered form. It saves me a huge amount of time.
Ingredients
1 1/2 pearled or unhulled barley
5 c water
6 large garlic cloves
4 celery ribs
1 onion
10 oz frozen spinach
3 T fresh lemon juice
1/4 c dried dill (if using fresh, use 1/4 c packed.)
1/4 c dried mint (if using fresh, use 1/4 c packed.)
1/4 t orange peel
1/4 c whole wheat pastry flour
2T olive oil
1/2 c raisins, packed
4 eggs
8 oz feta cheese, crumbled
1 c dry roasted almonds finely chopped
Steps
- Preheat oven to 375° F, no convection. Oil a large roasting pan, 2 - 9" x 13" baking pans or 2 jelly roll pans. Nonstick, no need to oil.
- Bring barley and water to a boil in a large, covered pot. Turn heat down to slow boil and cook, covered for about 30 minutes until only abut 1/2 inch of water is remaining. Turn off heat and let stand until the remainder of water is absorbed. Leave standing until cool.
- Meanwhile, mince garlic, celery, onion in food processor. Remove to a sauté pan.
- Mince frozen spinach in food processor. Add spinach to the vegetables in the sauté pan.
- Sauté vegetables for 15 minutes over medium heat. No need to add oil or water, the spinach should have enough liquid. Leave standing until cool.
- In a large mixing bowl, combine cooked vegetables, cooked barley, and remainder of the ingredients except almonds.
- Spread about 1/2 " thick into prepared pan/s. (If you are willing to take the time, you can also make conventional, round burgers by shaping into patties, about 3/4" thick and placing on cookie sheets.) Spray the top liberally or smear with 1 T oil.
- Bake for 45 minutes - 1 hour until well browned.
- Sprinkle with almonds and serve hot.
<< Recent Recipes