Gardenburger
2 Tbs. bulgur wheat
1 pound mushrooms, halved or quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low−fat mozzarella cheese
2 Tbs. shredded low−fat cheddar cheese
2 Tbs. low−fat cottage cheese
1/2 tsp. salt
1/2 tsp. garlic powder
dash of pepper
2 Tbs. cornstarch
olive oil cooking spray
1/4 cup boiling water
1/2 cup water
Add the boiling water to the bulgur wheat in a small bowl and let sit for about an hour.
The wheat will swell to about double in size.
Steam the quartered mushrooms for about ten minutes or until tender.
Remove and steam onions for about ten minutes or until they become translucent.
Keep these two ingredients separated and set them aside.
Add 1/2 cup water to the oats and let them soak for about ten minutes.
Drain any excess water from the bulgur wheat and oats, then combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse four or five times until ingredients are chopped fine but not pureed.
Pour the mixture in a bowl and add the steamed onion and cornstarch, blending well.
Preheat oven to 300 degrees.
Spray a large skillet with olive oil cooking spray and place it over medium−low heat.
Measure a 1/2 cup of the patty mixture at a time into the pan and shape with a spoon into a 3" round patty that is about 1/2" thick.
Cook for two to four minutes per side or until light brown on the surface.
When all of the patties have been browned, arrange them on a lightly sprayed baking sheet and bake them for 20 to 25 minutes in the oven.
Be sure to turn them over halfway through the cooking time.
Patties may be frozen once they have cooled.
2 Tbs. bulgur wheat
1 pound mushrooms, halved or quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low−fat mozzarella cheese
2 Tbs. shredded low−fat cheddar cheese
2 Tbs. low−fat cottage cheese
1/2 tsp. salt
1/2 tsp. garlic powder
dash of pepper
2 Tbs. cornstarch
olive oil cooking spray
1/4 cup boiling water
1/2 cup water
Add the boiling water to the bulgur wheat in a small bowl and let sit for about an hour.
The wheat will swell to about double in size.
Steam the quartered mushrooms for about ten minutes or until tender.
Remove and steam onions for about ten minutes or until they become translucent.
Keep these two ingredients separated and set them aside.
Add 1/2 cup water to the oats and let them soak for about ten minutes.
Drain any excess water from the bulgur wheat and oats, then combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse four or five times until ingredients are chopped fine but not pureed.
Pour the mixture in a bowl and add the steamed onion and cornstarch, blending well.
Preheat oven to 300 degrees.
Spray a large skillet with olive oil cooking spray and place it over medium−low heat.
Measure a 1/2 cup of the patty mixture at a time into the pan and shape with a spoon into a 3" round patty that is about 1/2" thick.
Cook for two to four minutes per side or until light brown on the surface.
When all of the patties have been browned, arrange them on a lightly sprayed baking sheet and bake them for 20 to 25 minutes in the oven.
Be sure to turn them over halfway through the cooking time.
Patties may be frozen once they have cooled.
