Low-Fat Veggie
Burgers
Serves: 12-16
Prep. Time: 1:30
1/4 cup boiling
water
2 Tbls. bulgur wheat
1 lb. mushrooms - quartered
1 cup diced onion
1/2 cup water
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded mozzarella cheese - low-fat okay
2 Tbls. shredded cheddar cheese - low-fat okay
2 Tbls. cottage cheese - low-fat okay
1/2 tsp. salt
1/2 tsp. garlic powder
1 dash black pepper
2 Tbls. cornstarch
-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.
-Spray a skillet with non-stick 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 the patties have been browned, arrange them on a
lightly sprayed baking sheet and bake them for 20-25
minutes in a 300 degree oven.
-Be sure to turn them over halfway through the cooking
time.
Notes: Patties may be frozen once they have cooled.
Make It A Meal: Serve with Vegetarian Stuffed Plum Tomatoes
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