Recipe by Dib's
We all like these except my DH who thinks veggie burgers are a sin.
Top Review by Manda
My first success at making veggie burgers (after many failed attempts!) They didn't taste exactly like "Gardenburgers", but they are definitely very tasty veggie burgers. I didn't have bulgur wheat, so I used a little extra brown rice. I don't know if that altered the taste any, but it seemed to work well. Also, I must have made my burgers a little smaller because I got 9 burgers out of this recipe. Next time I think I will double this and freeze a batch. I used cooking spray on a good, non-stick skillet and on the baking sheet, and had no probs. with sticking. Thanks Di!:)
- 2 teaspoons bulgur wheat
- 1 lb mushroom
- 1 cup diced onion
- 1⁄2 cup rolled oats
- 2⁄3 cup cooked brown rice
- 1⁄2 cup mozzarella cheese
- 2 teaspoons shredded low-fat cheddar cheese
- 2 teaspoons low fat cottage cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1 dash black pepper
- 2 teaspoons cornstarch
- olive oil
- 1⁄4 cup boiling water
- 1⁄2 cup water
Directions See How It's Made
- Add the boiling water to the bulger wheat in a small bowl and let sit for about 1 hour.
- Steam the quartered mushrooms for 10 minutes.
- Steam the onions for 10 minutes.
- Keep mushrooms and onion seperate.
- Add 1/2 cup water to the oats and let them soak for 10 minutes.
- Drain excess water from oats and bulger.
- Combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse 5 times or until ingredients are chopped fine but NOT pureed.
- Pour mixture into a bowl and add the steamed onion and cornstarch, mix well.
- Preheat oven to 300 degrees.
- Lightly oil a baking sheet.
- Lightly oil a skillet.
- Form mixture into patties and brown in skillet on both sides and remove to baking sheet.
- Bake for 25 to 30 minutes, turning half way through baking.
- These can be frozen after cooled.