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1
Rinse the wheat berries under running water.
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2
In a medium-size saucepan, combine the wheat berries and water.
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3
Cover, bring to a boil, reduce the heat, and simmer till the wheat berries are tender, about 1 1/4 to 1 1/2 hrs.
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4
(You can reduce the cooking time to 50 to 60 min by soaking the wheat berries overnight before cooking.)
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5
Drain off any excess water.
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6
Meanwhile, make the slaw by combining the cabbage, carrots, onion, mayonnaise, mustard, and salt & pepper to taste.
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7
Set aside.
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8
Heat the extra virgin olive oil in a medium skillet.
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9
Add in the onion and cook, stirring, till soft and golden brown, about 5 min.
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10
In a food processor fitted with a steel blade, combine the onion and parsley and process till finely chipped.
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11
Add in the beans, barbecue sauce, thyme, and egg, and process till you have a fairly smooth mix.
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12
Remove to a bowl.
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13
Stir in the wheat berries, 1/2 c. of the bread crumbs, and salt & pepper to taste.
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14
Continue to add in crumbs, as needed, to make the mix stiff sufficient to create into burgers.
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15
With wet hands, form the mix into six-3-inch burgers.
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16
Mist both sides with nonstick cooking spray.
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17
Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in place.
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18
Grill the burgers till crisp, about 5 min per side.
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19
Serve the burgers on rolls topped with the slaw.
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20
Pass the extra slaw at the table.
