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.