Garden Grain Burgers

Some of my favorite foods have always been vegetables and grains. Being a farmer’s daughter I guess it all makes good sense. When ever I had the opportunity to try a ‘veggie’ burger in our travels I would do so only to be disappointed.

When my parents were still alive, they lived in Southern Alberta. Whenever Brion & I could take time from our jobs, we would make a weekend trip to see them. We would leave Edmonton right after work on a Friday night. We always made Red Deer our supper stop and then continue on. The trip usually took about five hours. 

Our favorite restaurant at that time was a place called Glenn’s. I came across the perfect Garden Grain Burger on their menu, which tasted like non other I had tasted before. For a long time I tried to replicate it with no real success. Then one day I happened to see a recipe on the tasteofhome.com website  that had all the same ingredients. I tried it, made a few very minor adjustments and loved it.

I’m passing it on to you today, adding it to the ‘burger series’. Even if you are not into vegetarian eating I’m sure you will enjoy the flavor. The ingredient list is long but it makes twelve patties so some can be frozen for another meal when time is of the essence. 

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Garden Grain Burgers

A satisfying combination of brown rice, bulgur wheat, oats, mushrooms & cheese gives an almost nutty flavor to this meatless 'burger'.

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Rating: 5
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Servings

MetricUS Imperial

Ingredients

• 1/2 cup brown rice, uncooked
• 1/2 cup bulgur, uncooked
• 1 Tbsp salt-free seasoning blend
• 1/4 tsp poultry seasoning
• 2 cups water
• 2 cups fresh mushrooms, finely chopped
• 3/4 cup old-fashioned oats
• 112 grams (1 cup) mozzarella cheese, part-skim, shredded
• 30 grams (1/4 cup) cheddar cheese, low-fat, shredded
• 1/3 cup onion, finely chopped
• 1 cup cottage cheese, fat-free
• 1/2 cup egg substitute
• 2 Tbsp fresh parsley, minced
• 1 tsp salt
• 1/2 tsp dried basil
• 1/4 tsp celery seed
• 1 Tbsp veg oil
• 12 Ciabatta buns or your choice
• lettuce, tomato slices, mustard for toppings

Servings MetricUS Imperial Ingredients 1/2 cup brown rice, uncooked 1/2 cup bulgur, uncooked 1 Tbsp salt-free seasoning blend 1/4 tsp poultry seasoning 2 cups water 2 cups fresh mushrooms, finely chopped 3/4 cup old-fashioned oats 112 grams (1 cup) mozzarella cheese, part-skim, shredded 30 grams (1/4 cup) cheddar cheese, low-fat, shredded 1/3 cup onion, finely chopped 1 cup cottage cheese, fat-free 1/2 cup egg substitute 2 Tbsp fresh parsley, minced 1 tsp salt 1/2 tsp dried basil 1/4 tsp celery seed 1 Tbsp veg oil 12 Ciabatta buns or your choice lettuce, tomato slices, mustard for toppings

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large saucepan, combine the rice, bulgur, seasoning blend, poultry seasoning & water; bring to a boil. Reduce heat; cover & simmer for 30 minutes or until rice is tender. Remove from heat; cool completely. Cover & refrigerate overnight if possible.
2. In a large bowl, combine the mushrooms, oats, mozzarella cheese, cheddar cheese & onion. In a food processor, process cottage cheese & egg substitute until smooth; add to the mushroom mixture. Stir in parsley, salt, basil, celery seed & chilled rice mixture. Shape 1/2 cupfuls into patties.
3. On a large non-stick griddle, cook patties in oil for 5 minutes on each side or until lightly browned & crisp. Serve on lightly grilled buns with mustard, lettuce & tomato slices.

Recipe Notes

• If you decide to freeze some of the patties, do so before grilling. 'Flash freeze' them on a tray individually, then wrap in foil tightly & place them in a plastic bag in a air tight plastic container. When you are ready to use them just thaw & grill.