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Barley adds moisture to these flavorful burgers and extends the chicken, yielding man-size portions with just 12 ounces of poultry.

  • 1 clove garlic, minced
  • 3 green onions, including tops, finely chopped
  • 1 small sweet red or yellow pepper, cored, seeded and finely chopped
  • 4 ounces mushrooms, finely chopped
  • ¼ teaspoon salt
  • ½ teaspoon ground marjoram or poultry seasoning
  • ¼ teaspoon black pepper
  • 2 teaspoons soy sauce
  • 12 ounces ground chicken or turkey
  • 1 cup cooked Barley
  • ¼ cup fine dry bread crumbs
  • 2 teaspoons olive or canola oil

In a 12" nonstick skillet, cook the garlic, green onions, 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" 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 for 4 to 5 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 tomatoes. Serves 4.