Great Grain Burgers Recipe

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

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 30 min.

Ingredients

  • 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
  • 1/4 cup egg substitute
  • 1/2 cup fat-free cottage cheese
  • 2 cups finely chopped fresh mushrooms
  • 3/4 cup old-fashioned oats
  • 1/3 cup finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon celery seed
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 3 teaspoons canola oil, divided
  • 12 sandwich rolls
  • Lettuce leaves
  • Tomato slices

Directions

Place first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Transfer 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. Using 1/2 cupfuls mixture, shape mixture into patties, pressing firmly.
In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook four patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls with lettuce and tomato. Yield: 12 servings.
Originally published as Great Grain Burgers in Light & Tasty February/March 2002, p10

  • 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
  • 1/4 cup egg substitute
  • 1/2 cup fat-free cottage cheese
  • 2 cups finely chopped fresh mushrooms
  • 3/4 cup old-fashioned oats
  • 1/3 cup finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon celery seed
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 3 teaspoons canola oil, divided
  • 12 sandwich rolls
  • Lettuce leaves
  • Tomato slices
  1. Place first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Transfer to a bowl; cool slightly. Refrigerate, covered, until cold.
  2. 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. Using 1/2 cupfuls mixture, shape mixture into patties, pressing firmly.
  3. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook four patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls with lettuce and tomato. Yield: 12 servings.
Originally published as Great Grain Burgers in Light & Tasty February/March 2002, p10

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Reviews forGreat Grain Burgers

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MY REVIEW
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."

MY REVIEW
dewgirl55 User ID: 5627795 204714
Reviewed Nov. 23, 2010 Edited Jul. 6, 2017

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

MY REVIEW
joedebfry User ID: 265172 33763
Reviewed Nov. 18, 2009 Edited Jul. 6, 2017

"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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