Instructions: Rinse the wheat berries under running water. In a medium-size saucepan, combine the wheat berries and water. Cover, bring to a boil, reduce the heat, and simmer until the wheat berries are tender, about 1 1/4 to 1 1/2 hours.

(You can reduce the cooking time to 50 to 60 minutes by soaking the wheat berries overnight before cooking.) Drain off any excess water.

Meanwhile, make the slaw by combining the cabbage, carrots, onion, mayonnaise, mustard, and salt & pepper to taste. Set aside.

Heat the olive oil in a medium skillet. Add the onion and cook, stirring, until soft and golden, about 5 minutes. In a food processor fitted with a steel blade, combine the onion and parsley and process until finely chipped.

Add the beans, barbecue sauce, thyme, and egg, and process until you have a fairly smooth mixture. Remove to a bowl. Stir in the wheat berries, 1/2 cup of the bread crumbs, and salt & pepper to taste. Continue to add crumbs, as needed, to make the mixture stiff enough to form into burgers.

With wet hands, form the mixture into six-3-inch burgers. Mist both sides with nonstick cooking spray.

Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in place. Grill the burgers until crisp, about 5 minutes per side.

Serve the burgers on rolls topped with the slaw. Pass the extra slaw at the table.

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