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Great Grain Burgers

I've experimented with many combinations of ingredients to make a good meatless burger, and this is our favorite. These patties cook up golden brown and crispy and make delicious sandwiches. —Pat Whitaker, Alsea, Oregon
  • Total Time
    Prep: 45 min. + chilling Cook: 30 min.
  • Makes
    12 servings


  • 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


  • Place the first 5 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.
  • 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.
  • Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.
Nutrition Facts
1 burger: 335 calories, 9g fat (3g saturated fat), 8mg cholesterol, 701mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 14g protein.
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  • LegalSec
    Jul 10, 2013

    These are great. I did change a few things either I didn't have it and substituted it with something else or I wanted to make it a bit lower in fat. I added a 1/4 cup of red lentils to the rice and bulgur mixture. I did not have mushrooms so I added shredded zuchinni and carrot. I did not add the mozzarella or cheddar. I had a half of can of tomato paste or I mixed that with the egg whites instead of the cottage cheese. I also did not add the celery seed. After making the patties I refrigerated until I was ready to grilled on the grill. These held up fantastic, did not break apart while I was flipping over several times. The taste is great but I only got 9 burgers. I also too patted the mixture tightly into a 1/2 measuring cup and firmly patted them into shape. I will definitely be making these over and over. Thanks so much for a great recipe.

  • dewgirl55
    Nov 23, 2010

    I love this recipe, but have a problem keeping the burgers from falling apart. Any suggestions?

  • joedebfry
    Nov 18, 2009

    I've tried many recipes for vegetarian burgers; this is the best one yet. Press mixture firmly into patties so they don't fall apart when browning.

  • nicolephillips
    Jun 16, 2008

    No comment left