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Prep Time: 240 Minutes Cook Time: 5 Minutes |
Ready In: 245 Minutes Servings: 12 |
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I haven't actually tried this; but it actually looked and sounded good. If I don't post it, I'll loose it! Burger without the meat. The recipe comes from Light and Tasty February/March 2002. Ingredients:
1/2 cup uncooked brown rice |
1/2 cup uncooked bulgur |
1 tablespoon sodium-free seasoning |
1/4 teaspoon poultry seasoning |
2 cups water |
2 cups finely chopped fresh mushrooms |
3/4 cup old fashioned oats |
1 cup shredded part-skim mozzarella cheese (4 oz) |
1/4 cup shredded low-fat cheddar cheese |
1/3 cup finely chopped onion |
1/2 cup fat-free cottage cheese |
1/4 cup egg substitute |
2 tablespoons minced fresh parsley |
1 teaspoon salt |
1/2 teaspoon dried basil |
1/8 teaspoon celery seed |
3 teaspoons canola oil, divided |
12 hamburger buns |
lettuce leaf |
tomato, slices |
Directions:
1. Combine the first 5 ingredients in a large saucepan.
2. Bring to a boil, reduce heat, cover and simmer for 30 to 40 minutes or until rice is tender.
3. Remove from heat and cool completely, refrigerate.
4. Combine the mushrooms, oats, mozzarella, cheese cheddar cheese and onion.
5. In a food processor, process the cottage cheese and egg substitute until smooth.
6. Add mushroom mixture, parsley, salt, basil, celery seed and chilled rice mixture.
7. Using 1/2 cup of mixture, shape into 12 patties.
8. In a non-stick skillet, cook four patties in 1 teaspoon of oil for 5 minutes on each side or until browned and crisp.
9. Repeat with remaining patties and oil.
10. Serve on hamburger rolls with lettuce and tomato slices.
11. Please note the preparation time includes cooking and cooling rice.
12. The cooking time is for the burgers only.
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