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CHICKEN BURGERS WITH MUSHROOMS, BARLEY, AND PEPPER

1 clove garlic, minced
3 green onions, including tops, finely chopped (1/3 cup)
1 small sweet red or yellow pepper, cored, seeded, finely chopped (1/2 cup)
4 oz mushrooms, finely chopped (1 1/2 cups)
1/4 teaspoon salt
1/2 teaspoon ground marjoram or poultry seasoning
1/4 teaspoon ground black pepper or
1/8 teaspoon ground red cayenne pepper
2 teaspoons reduced sodium soy sauce
12 oz ground chicken or turkey
1 cup cooked pearl barley
1/4 cup fine dry bread crumbs
2 teaspoons olive or canola oil

In a 12-inch nonstick skillet, cook the garlic, green onions, sweet
red pepper, mushrooms, salt, and marjoram over moderate heat for
6 minutes or until the vegetables are tender and most of the liquid
has evaporated. Transfer the mixture to a large bowl. Add the
black pepper, soy sauce, chicken, barley, and bread crumbs and mix
well. Using moistened hands, shape the mixture into 4 patties, 4
inches in diameter. The mixture will be moist. Place the patties
on 4 small squares of wax paper. Heat the oil in the skillet over
moderate heat. Add the patties to the skillet, using the wax paper
to lift and invert them, and cook 3-4 minutes or until lightly
browned. Turn and cook 3-4 minutes more or until golden brown and
the juices run clear when a patty is pricked with a fork. Serve
on toasted whole wheat English muffins and top with lettuce and
tomato. Serves 4

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