Garden Burger recipe

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Warmly,

Allison

 

Gardenburger Original Veggie Patty

 

From Todd Wilbur's Top Secret Recipes Lite!

 

1/4 cup water -- boiling

2 tablespoons bulgur wheat

1 pound mushrooms (4 cups), quartered and steamed

1 cup onion (1/2 cup), diced and steamed

1/2 cup water

1/2 cup rolled oats

2/3 cup cooked brown rice

1/2 cup low-fat mozzarella cheese -- shredded

2 tablespoons low-fat cheddar cheese -- shredded

2 tablespoons low-fat cottage cheese

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 dash pepper

2 tablespoons cornstarch

olive oil cooking spray

1. Add 1/4 cup boiling water to bulgur wheat in a

small bowl and let

sit 60 minutes. The wheat will swell to double its

size.

2. Steam the quartered mushrooms 10 minutes or until

tender, then

remove from the steamer.

3. Steam onion 10 minutes or until pieces are

translucent. (Keep the

mushrooms and onions separate and set aside.)

4. Add 1/2 cup water to the oats and let them soak

about 10 minutes,

until soft.

5. Drain any excess water from the bulgur wheat and

oats, then

combine the grains with the steamed mushrooms, rice,

cheeses, and

spices in a food processor and pulse 4-5 times until

ingredients are

chopped fine, but not pureed. (You want a coarse

texture with some

identifiable chunks of grain, mushroom, and cheese.)

6. Pour the mixture into a bowl with the steamed onion

and cornstarch

and mix well.

7. Preheat oven to 300 degrees and set a large skillet

over medium-

low heat.

8. Spray the skillet with a light coating of olive oil

cooking spray.

9. Measure 1/2 cup at a time of the patty mix into the

pan and shape

with a spoon into a 3 3/4-inch patty about 1/2 inch

thick.

10. Cook patties in batches for 2-4 minutes per side,

or until light

brown on surface.

11. When all of the patties have been cooked in the

skillet, arrange

them on a lightly sprayed baking sheet and bake 20-25

minutes in the

oven. Be sure to turn them over half-way through the

cooking time.

12. You can serve immediately, or freeze them, like

the original,

when they have cooked.

 

 

 

 

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