I got this recipe from Ellen’s Kitchen website. I’ve adapted it some because it came from a low fat recipe, and I’d rather have real cheese than the lowfat variety, so I’m adapting it to reflect that. By the way Ellen’s Kitchen has a lot of great ideas for Once a Month Cooking and a lot of recommendations regarding cooking for a crowd, how to freeze things, and more. This recipe only makes 6 patties. I would recommend doubling or quadrupling it, so you have these ready in the freezer whenever you need a quick meal.

Freezer veggie burgers

2 tablespoons bulgur
1 pound mushrooms, quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded mozzarella cheese
2 tablespoons shredded cheddar cheese
2 tablespoons cottage cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash pepper
2 tablespoons cornstarch
olive oil cooking spray

Add 1/4 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour.

Saute mushrooms and onions in olive oil. You can also microwave each one covered for 8 minutes.

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, onions, rice, cheeses, and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.

Pour mixture into a bowl with the 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.

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.

Makes 6 patties

To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.