Aired August 28, 2007
- 1/2 cup barley
- 2 cups fat-free chicken stock
- 2 strips lean bacon
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup Monterey Jack cheese, shredded
- 4 slices white sandwich bread, toasted and chopped
While barley is cooking, cook the bacon strips in a nonstick pan over medium-high heat. Reserve the fat from the bacon to cook the burgers in. Chop the bacon finely and add to the bowl with the cooled barley. Mix in the egg, breadcrumbs and a handful of cheese. Combine the burgers thoroughly and score into 4 equal pieces. Form patties and cook for 4 minutes per side over medium heat. Put a slice of chopped-up toast in your doggie's bowl and add a puppy burger. Arf!
Combine barley and chicken stock in a medium-size saucepan. Bring to a boil over high heat, then reduce the heat and simmer uncovered until the barley is tender, about 20 minutes. Drain off any excess liquid. Transfer to a medium-size mixing bowl to let cool.