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
as needed, 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.
To prepare each patty, form about 3/4 cup kasha mixture into a ½-inch thick patty. 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. SERVINGS:6 servings From:Executive chef Arthur A. Kelly, Glenora Wine Cellars PHOTO CREDIT:Photo Credit: The Birkett Mills
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