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1 c water
1/2 bulgar
3/4 c old-fashioned oats
1 Tbsp Olive Oil
1 med onion
10 oz finely chopped mushrooms
1/2 c. walnuts, finely chopped
2 cloves garlic, crushed w/ press
1 carrot, cut up
1 stalk celery, cut up
1/4 packed fresh parsley
1/8 tsp dried thyme
1 lg egg white
3 oz cheddar cheese grated ( 1/2 cup)
salt & pepper
nonstick cooking spray
195 calories, 8 g protein, 18 g carbs, 11g total fat, 4g fiber, 11mg cholestrol, 230 sodium
5ppv
1. In microwave safe med bowl, microwave H2O & bulgar for 5-7 mins or until liquid is absorbed.
2. In 12-in. nonstick skillet, toast oats on med 3 mins, transfer to food processor.
3. In skillet, heat oil on med. Add onion; cook 7 mins, stirring. Add mushrooms, nuts, and garlic; cook 8 mins or until liquid evaporates, stiring.
4. In food processor w/ oats, pulse carrot, celery, parsley and thyme until finely chopped. Add egg white, cheddar, bulgur, mushroom mixture and 1/2 teaspoon each salt & pepper. Pulse until well combined.
5. Scoop 1/2 cup mixture; pat into 3 1/2 in round. Place on waxed paper. Repeat. (wrap & refridge up to 3 days).
6. Spray 12 in nonstick skillet w/ cooking spray, heat on med 1 minute. Add burger in 2 batches; cook 10 to 12 min or until browned, turning once
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1st Keep
 pam923
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