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So Good Garden Burgers Recipe

So Good Garden Burgers are as good to eat as they’re good for you! Vegetables are a great source of fiber, they are low-calorie, low-fat, low in sodium and cholesterol and are full of flavors. The shredded mushrooms add texture This is why our Project Angel Food chefs love cooking up these flavorful and fun So Good Garden Burgers as nutrition-packed meals for the 2,400 men, women and children we serve each day.

Our So Good Garden Burgers have been staff-tested and client approved for a delightful addition to any picnic or dinner table.  If you like spicy food, add half a diced jalapeño pepper into your sautéed vegetables.

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Makes 12 Patties.

Prep time:           20 minutes

Cook Time:         20 minutes

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Ingredients

1 Cup                     Cooked brown rice

½ Cup                    Cooked bulgur wheat

1 Cup                     Rolled Oats (uncooked)

1 ½ Cup                 Shredded carrots

¾ Cup                    Egg Whites

¾ Cup                    Celery, diced

1 Cup                     Onions, minced or shredded

3 Cup                     Button mushrooms, shredded

4 tbsp                    Canola oil (1 for sautéing. 3 for roux)

1 tbsp                    Garlic powder

1 tsp                      Salt

1 tsp                      Pepper

1 tbsp                    Turmeric

7 tbs                      All-purpose flour, for roux

¾ Cup                   Parmesan Cheese, shredded

¾ Cup                   Mozzarella part skim cheer, shredded

1 tbsp                    Liquid smoke, hickory

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Instructions

1. Sauté celery, onion, carrots and grated mushrooms until soft in 1 tbsp. oil.  Add seasonings except pepper. Chill completely.
2. Rice and bulgur can be prepared in advance in a rice cooker or boiled. Rice generally takes about 20 minutes, and bulgur about 15. Once cooked, leave lids on pots and let grains absorb water for about 10-15 minutes. Thoroughly chill.
3. Make a roux using remaining oil and the all-purpose flour. Allow to cool.
4. In mixer with paddle attachment combine the sautéed vegetables, oats, rice, bulgur, liquid smoke, roux, egg whites and cheese.  Add pepper.
5. Divide mixture into 12 equal mini-patties:½ inch thick and 2 ½ round. Or size to your liking.
6. Bake patties at 325 for about 20 minutes.  For larger patties, allow 5-10 additional minutes.
7. Pro-Tip:  Make sure to turn patties over halfway through backing to keep an even light brown color.
8. Serve on a whole wheat bun, or with side salad, peas and simple macaroni and cheese.

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