I've experimented with many combinations of ingredients to make a good meatless burger, and this is our favorite. These patties cook up golden brown and crispy and make delicious sandwiches. —Pat Whitaker, Alsea, Oregon
Optional toppings: watercress and tomato, red onion and avocado slices
Directions
Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold.
Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping.
Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.
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LegalSec
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
Nov 23, 2010
I love this recipe, but have a problem keeping the burgers from falling apart. Any suggestions?
joedebfry
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.
Reviews
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.
I love this recipe, but have a problem keeping the burgers from falling apart. Any suggestions?
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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