LOW FAT GARDENBURGER

GARDEN BURGER

 

 

Tbs. bulgur wheat

1 pound mushrooms, halved or quartered

1 cup diced onion

1/2 cup rolled oats

2/3 cup cooked brown rice

1/2 cup shredded low−fat mozzarella cheese

2 Tbs. shredded low−fat cheddar cheese

2 Tbs. low−fat cottage cheese

1/2 tsp. salt

1/2 tsp. garlic powder dash of pepper

2 Tbs. cornstarch

olive oil cooking spray

1/4 cup boiling water

1/2 cup water

 

 

 

 

 

 

 

 

Add the boiling water to the bulgur wheat in a small bowl and let sit for about an hour. The wheat will swell to about double

in size. Steam the quartered mushrooms for about ten minutes or until tender. Remove and steam onions for about ten minutes or until they become translucent. Keep these two ingredients separated and set them aside. Add 1/2 cup water to the oats

and let them soak for about ten minutes. Drain any excess water from the bulgur wheat and oats, then combine the grains with

the mushrooms, rice, cheeses and spices in a food processor and pulse four or five times until ingredients are chopped fine

but not pureed. Pour the mixture in a bowl and add the steamed onion and cornstarch, blending well.

 

Preheat oven to 300 degrees. Spray a large skillet with olive

oil cooking spray and place it over medium−low heat. Measure a

1/2 cup of the patty mixture at a time into the pan and shape with a spoon into a 3″ round patty that is about 1/2″ thick. Cook for two to four minutes per side or until light brown on

the surface. When all of the patties have been browned, arrange them on a lightly sprayed baking sheet and bake them for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Patties may be frozen once they have cooled.

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