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
Cucumber-yogurt dressing, optional
Methods:

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.

Form kasha mixture into patties using BurgerMate. 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 low fat yogurt with ¼ cup peeled, seeded and finely diced cucumber,½ tsp. garlic and 1/8 tsp. salt.