The batter for these burgers is soft, so turn the patties carefully. As the cheese cools, the patties firm up. Treat these burgers to all the trimmings: coleslaw, pickles, sliced tomatoes and onions, and relish and ketchup.
½ cup uncooked quick-cooking barley
1 large egg, well beaten
1 cup low-fat ricotta cheese
1 cup shredded cheddar cheese
1 cup minced mushrooms
½ cup dried breadcrumbs
¼ cup minced parsley
- Cook barley according to package directions. Set aside.
- Meanwhile, combine egg, ricotta cheese, cheddar cheese, mushrooms, breadcrumbs, parsley, salt and pepper. Stir barley into egg mixture.
- Spray large nonstick skillet or griddle with cooking spray. When it is hot, spoon about 1/2 cup of mixture onto hot skillet; repeat until skillet is full, but take care not to overcrowd. Cook until golden, 5–7 minutes each side. Using spatula, turn “burgers” over carefully, and cook until mixture is firm and cheese has melted. Remove from skillet, and set aside. Repeat until mixture is used up. Serve.