Consumer Reports Vegetarian Burger
Serving Size: 6

1 cup cooked and drained barley
1 cup cooked chickpeas (garbanzo)
1/2 cup quick-cooking oatmeal, raw
1/8 tsp. salt
1 tsp. paprika
2 tbsp. soy sauce
1/4 tsp. ground black pepper
1 small stalk celery
1 small onion
1 scallion
1 clove garlic
chili powder (optional)
curry powder (optional)

Combine the barley, chickpeas, oatmeal, salt, paprika, soy sauce,
black pepper and other spices in a large bowl. In a blender, finely
chop:  celery, onion, scallion and garlic. Add the chopped vegetables
to the ingredients in the bowl and mix thoroughly. Shape into patties.
Melt a little butter or margarine in a frying pan and cook over medium
heat for three to five minutes on each side, or until lightly browned.
Makes six burgers. Other grains, such as rice or cracked wheat, can be
substituted for the barley; soybeans, navy, pinto or other beans can be 
substituted for the chickpeas. Nuts and seeds can also be added. Each burger 
contains 114 calories, 5 g. protein, 1 g. fat, 22 g. carbohydrate, 1.9 mg. iron.