Great Grain Burgers

• 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
• Optional toppings: watercress and tomato, red onion and avocado 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. Remove 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. Refrigerate, covered, 2 hours or overnight before shaping.
3. Shape 1/2 cups of mixture into patties, pressing to adhere. In a
4. , 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 toppings as desired.

brown rice, bulgur, salt, poultry seasoning, water, egg substitute, cottage cheese, fresh mushrooms, oldfashioned oats, onion, parsley, salt, basil, celery, mozzarella cheese, shredded reducedfat, canola oil, sandwich rolls, toppings

Taken from www.tasteofhome.com/recipes/great-grain-burgers/ (may not work)