Recipe by Sharon123
From Top Secret Recipes and tweaked just a little, this is good!
Top Review by justginster
This recipe was good, but needed some modifications to keep from becoming the "mush" that another reviewer complained about. After seeing that review, I decided to sauté the mushrooms and onions on the stove rather than steaming them, in order to get all their natural juices out. I was careful to only pulse everything in my food processor a couple of times, but it still came out overblended...as another reviewer had suggested, I think I would just blend the mushrooms and onions together and mix the rest of the ingredients in by hand next time. I formed the patties by tightly packing them one at a time into the bottom of a round, well-oiled container before popping them out to cook in the pan...they were pretty flimsy and squishy at this point, but seemed to firm up a bit in the oven, so I think I'll try baking before frying next time, or skip the pan frying altogether. <br/><br/>There's a lot of finicky steps to prepare each ingredient, but the end product was worth it! I really enjoyed it, but then I LOVE Gardenburgers...I got my meat-loving boyfriend to try one, too, and was surprised when he liked it and has since requested it again! These freeze pretty well, so I think next time I would double the recipe to avoid having to make this again and again. They reheated well in the microwave, so they'd be handy to have stashed in the freezer for a quick snack/meal.
- 2 tablespoons bulgur wheat
- 1 lb button mushroom, quartered
- 1 cup diced onion (red, yellow, or green)
- 1⁄2 cup rolled oats
- 2⁄3 cup cooked brown rice
- 1⁄2 cup mozzarella cheese
- 3 tablespoons cheddar cheese
- 2 tablespoons cottage cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- pepper, to taste
- 2 tablespoons cornstarch
- cooking spray (olive oil)
Directions See How It's Made
- Add 1/4 cup water to the bulgur wheat in a small bowl and let it sit for 60 minutes. The wheat will double in size.
- Steam the quartered mushrooms for about 10 minutes, or until tender. Remove the mushrooms and put onion in steamer. Steam onions for 10 minutes, until translucent. Keep these two ingredients separate and set aside.
- Add 1/2 cup water to the oats, and soak 10 minutes, until soft.
- Drain excess water from bulgur and oats. Then combine grains with the steamed mushrooms, onions, rice, cheeses and spices in a food processor. Pulse 4 or 5 times to chop finely, but not puree. You want a coarse texture, with chunks of grain, mushroom and cheese that you can see.
- Pour the mixture into a bowl with the steamed mushrooms and cornstarch. Mix well.
- Preheat oven to 300°F and set a large skillet over medium low heat.
- Spray the skillet with the cooking spray. Measure 1/2 cup at a time of the burger mixture and shape into a 4" patty, about 1/2" thick. Cook the patties about 2-4 minutes per side, until light brown.
- When all the patties have been cooked, arrange them on a baking sheet and bake for 20 to 25 minutes, turning them halfway through cooking time. Serve immediately, or freeze.
- If freezing, you can reheat several ways. Spread a light coating of olive oil spray on each side and heat in a pan over medium heat 3-4 minutes for each side, until hot in the middle. If using the grill, spray each side with oil and cook over low flame. Cook 3 to 4 minutes per side. You may also microwave for 30-35 seconds, then place in toaster and cook on medium heat till hot in the center. Enjoy!