Vegetarian Mushroom Burgers

Ingredients:
  • 1/4 cup vegetable oil
  • 1 pound shredded carrots
  • 18 pounds finely chopped onions
  • 4 pounds chopped mushrooms
  • 12 oz. beaten pasteurized egg whites
  • 1 - 50 oz. can condensed cream of mushroom soup
  • 2 cups chopped pimiento
  • 6 Tbsp Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp celery salt
  • 4 tsp garlic powder
  • 1 tsp ground sage
  • 3/4 tsp pepper
  • 3 pounds finely chopped cooked brown rice
  • 14 oz. fresh bread crumbs
  • 50 whole wheat buns, split and toasted
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Preparation:

In large braising pan in hot oil cook carrots and onions until tender. Store covered in refrigerate at 40° F or lower to cool.

Mix cooled carrots, onions mushrooms, and egg whites. Add soup, pimiento, Worcestershire, parsley, celery salt, garlic powder, sage and pepper. Mix well, stir in rice. Add bread crumbs, mix lightly. Portion using a 4 1/2 oz. scoop. Shape into 4 x 1/2-inch patties.

On a lightly oiled surface, grill at 375° F for 5 minutes per side.

Place patties on a sheet pan sprayed with vegetable cooking spray. Bake at 350° F . Bake until internal temperature is 140° F or higher for 15 seconds, about 10 minutes.

Hold patties at 140° F or higher.

Serve on buns with lettuce, tomato, mustard and ketchup.

Servings: 50
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000






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