Great Grain Burgers Recipe
Great Grain Burgers Recipe photo by Taste of Home
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Great Grain Burgers Recipe

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"I've experimented with many combinations of ingredients to make a good meatless burger...and this is our favorite," says Pat Whitaker, Alsea, Oregon. "These patties cook up golden brown and crispy and make delicious sandwiches."
Featured In: Veggie Burger Recipes
TOTAL TIME: Prep: 45 min. + chilling Cook: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + chilling Cook: 30 min.
MAKES: 12 servings


  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked bulgur
  • 1 tablespoon salt-free seasoning blend
  • 1/4 teaspoon poultry seasoning
  • 2 cups water
  • 2 cups finely chopped fresh mushrooms
  • 3/4 cup old-fashioned oats
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded reduced-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 sandwich rolls, optional
  • Lettuce leaves and tomato slices, optional

Nutritional Facts

1 each: 126 calories, 4g fat (2g saturated fat), 8mg cholesterol, 286mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat.


  1. In a large saucepan, combine the rice, bulgur, seasoning blend, poultry seasoning and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Remove from the heat; cool completely. Cover and refrigerate.
  2. In a large bowl, combine the mushrooms, oats, mozzarella cheese, cheddar cheese and onion. In a blender, process cottage cheese and egg substitute until smooth; add to the mushroom mixture. Stir in the parsley, salt, basil, celery seed and chilled rice mixture. Shape 1/2 cupfuls into patties.
  3. In a large nonstick skillet, cook four patties in 1 teaspoon oil for 5 minutes on each side or until lightly browned and crisp. Repeat with remaining patties and oil. Serve on rolls with lettuce and tomato if desired. Yield: 12 servings.
Originally published as Great Grain Burgers in Light & Tasty February/March 2002, p10

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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SisterChristian User ID: 7692647 35444
Reviewed May. 23, 2014


LegalSec User ID: 548619 204715
Reviewed Jul. 10, 2013

"These are great. I did change a few things either I didn't have it and substituted it with something else or I wanted to make it a bit lower in fat. I added a 1/4 cup of red lentils to the rice and bulgur mixture. I did not have mushrooms so I added shredded zuchinni and carrot. I did not add the mozzarella or cheddar. I had a half of can of tomato paste or I mixed that with the egg whites instead of the cottage cheese. I also did not add the celery seed. After making the patties I refrigerated until I was ready to grilled on the grill. These held up fantastic, did not break apart while I was flipping over several times. The taste is great but I only got 9 burgers. I also too patted the mixture tightly into a 1/2 measuring cup and firmly patted them into shape. I will definitely be making these over and over. Thanks so much for a great recipe."

dewgirl55 User ID: 5627795 204714
Reviewed Nov. 23, 2010

"I love this recipe, but have a problem keeping the burgers from falling apart. Any suggestions?"

joedebfry User ID: 265172 33763
Reviewed Nov. 18, 2009

"I've tried many recipes for vegetarian burgers; this is the best one yet. Press mixture firmly into patties so they don't fall apart when browning."

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