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Greater Gardenburgers

List of Ingredients






24 patties

1/2 cup bulgur (I like #1, fine)
4 pounds mushrooms, quartered (4 cups steamed)
4 cups diced onion (1/2 cup steamed)OR mixed onion and celery
2 cups rolled oats
2 1/2 cups cooked brown rice
1/3 cup large flake nutritional yeast
2 cups shredded low fat mozzarella cheese or mixed Italian cheeses
1/2 cup(8 ounces) shredded low fat cheddar cheese
1/2 cup low fat cottage cheese
1 1/2 teaspoon salt or tamari soy sauce
1 teaspoon garlic powder (optional)
2 teaspoons mixed green herbs
2 teaspoons paprika or 1/4 teaspoon cayenne
dash pepper
1/2 cup vital wheat gluten
olive oil cooking spray

Add 1 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour. Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion. Steam onions for 10 minutes or until pieces are translucent. Keep these separate and set aside. You can also microwave each one covered for 8 minutes.
Add 2 cups of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulgur and oats, then combine grains with mushrooms, rice, cheeses, flour, yeast and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.
Pour mixture into a bowl with the onion and cornstarch, and mix well. Preheat oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 - 4 inch patty that is approximately 1/2 inch think.
Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Freeze when they have cooled.
To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

Recipe