Garden Burgers- Starter recipe
6 patties

A very good copy-cat recipe for those commercial vegetarian burgers. From Top Secret Recipes - Lite!.
2 tablespoons bulgur
1 pound mushrooms, quartered (4 cups steamed)
1 cup diced onion (1/2 cup steamed)
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low fat mozzarella cheese
2 tablespoons shredded low fat cheddar cheese
2 tablespoons low fat cottage cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash pepper
2 tablespoons cornstarch
olive oil cooking spray

1. Add 1/4 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.
2. Add 1/2 cup 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, and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.
3. 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 thick.
4. 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.
5. To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

1/2 cup bulgur (I like #1, fine)
4 pounds mushrooms, quartered (4 cups steamed)
4 cups diced onion (2 cups steamed) OR mixed onion and celery
2 cups rolled oats
2 1/2 cups cooked brown rice
1/3 to 1/2 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 ricotta OR 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

1. 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 chop fine; 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. Use the water left over as part of the water for the oats below.
2. 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, gluten,yeast and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.
3. 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.
4. 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.
5. To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

This prize-winning recipe was developed by Olinda Cho-Forsythe, a native of Guatemala and a full-blooded Mayan in the kitchens of the Gran Fraternidad Universal, an organization dedicated to world peace and to promoting a vegetarian diet through its centers and restaurants throughout Latin America. The unusual addition of 1 tablespoon of grated beets is just enough to give this burger a pleasant color. Notice the combination of cooked and dry oatmeal.

1 tablespoon finely grated raw beet
1/2 cup cooked oats
1 cup uncooked oats
1/2 cup coarsely ground walnuts
1/4 cup coarsely ground almonds
2 tablespoons sesame seeds, crushed
1-4 tablespoon nutritional yeast flakes (optional)
1/4 cup minced green pepper
1/4 cup minced onion
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon mustard powder
2 tablespoons soy sauce
1 tablespoon instant dry vegetable broth
6 whole wheat rolls
tomato slices, lettuce and mayonaisse or mustard for garnish

Mix all ingredients together well. Form into 6 patties and grill until cooked through. Serve on whole wheat rolls with tomato slices and your favorite condiments.

Recipe from The Vegetarian No-Cholesterol Barbecue Cookbook, by Kate Schumann and Virginina Messina, M.P.H.,R.D.