This prize-winning recipe was created by Martin Oswald of San Francisco, California. For those of us who love hamburgers but avoid them for health reasons, Martin's recipe provides a wonderful alternative.

Yield: 4 burgers

Ingredients:

1 cup spelt kernels
1 tablespoon canola margarine
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 clove garlic, minced
2 cups Veggie Stock (recipe found in The Spelt Cookbook)
2 tablespoons ketchup
1 tablespoon mild mustard
1 egg (optional)
1/4 cup olive oil
4 Spelt Buns ( recipe found in The Spelt Cookbook)
1/4 cup low-fat mayonnaise (or substitute)
4 lettuce leaves
4 slices onion
4 slices tomato
1/4 cup pickle slices
Preparation:
Preheat the oven to 350 degrees F.
Place the spelt kernels in a blender, and process at medium speed for 2 minutes, or until the kernels are half the size of a grain or rice. Set aside.
Place the margarine in a 3-quart saucepan, and melt over medium heat. Add the onion, celery, carrots, and garlic, and cook, stirring often, until the vegetables are tender but firm. Add the stock and the ground kernels, and mix well. Increase the heat to high, and bring the mixture to a boil.
Pour the vegetable mixture into a 2-quart casserole dish, and cover with aluminum foil. Bake for 20 minutes, or until the mixture is sticky and has the consistency of cooked white rice.
Cool the mixture to room temperature. Add ketchup and mustard to taste, and stir to mix.
Using wet hands, form the mixture into 4 patties. If the mixture does not hold together well, add the egg and mix well before forming the patties. Place the oil in a nonstick 10-inch skillet, and cook the patties over medium heat for 5 to 7 minutes on each side, or until browned and crisp. Transfer the patties to paper towels, and allow to drain.
Cut each Spelt Bun in half. Spread the bottom half of each bun with mayonnaise, and top with a leaf of lettuce and a slice of onion. Follow with a drained patty, a slice of tomato, and a few pickle slices. Replace the top of the bun, and serve immediately.