Ingredients:
* 2 tablespoons bulgur wheat
* 1 pound fresh mushrooms, halved or quartered
* 1 cup diced onion
* 1/2 cup oatmeal (rolled oats)
* 2/3 cup cooked, cooled brown rice
* 1/2 cup shredded low-fat mozzarella cheese
* 2 tablespoons shredded low-fat Cheddar
cheese
* 2 tablespoons low-fat cottage cheese
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1 dash pepper
* 2 tablespoons cornstarch
* Cooking spray
* 1/4 cup boiling water
* 1/2 cup water
Directions:
Stir wheat and 1/4 c. boiling water together
in small bowl and set aside until wheat has
doubled in size, approximately 1 hour.
In small saucepan, sauté mushrooms in small
amount of water until tender, 5-7 minutes.
Remove to condiment bowl and repeat with
onions. Remove onions to separate condiment
bowl. Set both bowls aside.
Let oats soak in 1/2 c. of water for 10 minutes.
Drain excess water from wheat and oats. Place
grains, mushrooms, rice, cheeses and seasoning
in food processor and pulse until finely
chopped but not pureed, about 4 or 5 times.
In medium bowl, combine chopped mixture with
onion and cornstarch until well mixed.
Preheat oven to 300F. Spray skillet with
cooking oil; place it over medium-low heat.
Drop 1/2 c. mixture into pan at a time, shaping
into burger bun size patties, about 1/2"
thick. Brown patties on each side and remove
from frying pan.
Arrange patties on lightly sprayed baking
sheet. Bake 22-25 minutes in oven, turning
patties halfway through cooking time.
After cooling, wrap patties and seal in resealable
bag and freeze.
This recipe for Gardenburger serves/makes
4.
.
