INGREDIENTS: 1 cup whole kasha, 1 ¼ cups red wine or vegetable broth, 1 ¼ cups tomato juice, 1 oz. butter, 3 cups fresh bread crumbs, ½ cup finely chopped red, yellow and/or green bell pepper. ½ cup finely chopped onion, ½ cup finely chopped celery, 2 eggs, lightly beaten. ¼ cup barbecue sauce, 1 oz. Worcestershire sauce (optional), ½ cup fine-ground kasha, 2 Tbsp. vegetable oil, Cucumber-yogurt dressing, optional (recipe follows). DIRECTIONS: In saucepan, cook and stir kasha until toasted, about 3 minutes. Add wine, tomato juice and butter; bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed, about 10 minutes. Cool. In a bowl, combine bread crumbs, bell pepper, onion, celery, eggs, barbecue sauce and Worcestershire sauce (if using it). Stir in cooled kasha. Form kasha mixture into patties using BurgerMate. Coat on both sides with fine-ground kasha. Chill until firm. To cook patties: Brush patties on both sides with oil. Cook on a grill 4-5 inches from the source of heat until crisp and golden, about 8 minutes, turning once. Serve burgers topped with cucumber-yogurt dressing, or, if desired, on a bun with sliced onion and dressing, or spicy barbecue sauce. For cucumber-yogurt dressing: Combine 1/3 cup plain lowfat yogurt with ¼ cup peeled, seeded and finely diced cucumber, ½ tsp. garlic and 1/8 tsp. salt. |
