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 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler
BARBEQUE BURGERS
These burgers freeze extremely well, and you can cook them on the grill directly from the freezer.   Adding chopped vegetables and cooked wheat berries increases the nutritional value and fiber content.  Vary the type of barbeque sauce according to your taste.

2.5 pounds ground beef or ground turkey
2.5 cups cooked wheat berries *
2.5 cups chopped veggies (onions, carrots, peppers)
10 ounces grated cheddar cheese
2 1/2 cups barbeque sauce
2 1/2 cups dried bread crumbs

* Wheat berries are the whole, uncooked kernels of wheat that is ground to make bread.  To cook, add 2 cups dry berries to 7 cups water.  Boil until berries are just tender, about 45 minutes.  Drain and use.  2 cups dry berries makes about 3 1/2 cups cooked berries.

Mix ingredients together in a large bowl.  Shape into patties.  Freeze or refrigerate until ready to use.  To cook, bake in a hotel pan in a 350 degree oven.  Or these burgers may be cooked on the grill.

This mixture can also be used to make meatloaf or meatballs.  Add one egg to the meat mixture and then shape.

Yield:  25 – four ounce burgers

Nutritional analysis per serving (made with lean ground beef):  276 calories, 18 grams protein, 24 grams carbohydrates, 12 grams fat (0 grams trans fat), 450 mg. sodium, 3 grams fiber.

Nutritional analysis per serving (made with ground turkey): 227 calories, 14 grams protein, 24 grams carbohydrates, 8 grams fat (0 grams trans fat), 450 mg. sodium, 3 grams fiber.


Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more information, visit our website at:
www.cherylwixsonskitchen.org
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Autumn Harvest Corn Pudding | Page 8 of 17 | Carrot Ginger Soup

    

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