Ingredients:

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
2 cups finely chopped fresh mushrooms
3/4 cup old-fashioned oats
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded reduced-fat cheddar cheese
1/3 cup finely chopped onion
1/2 cup fat-free cottage cheese
1/4 cup egg substitute
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon celery seed
3 teaspoons canola oil, divided
12 sandwich rolls, optional
Lettuce leaves, optional
tomato slices, optional

Methods:

In a saucepan,combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender.Remove from the heat; cool completely. Refrigerate. In a large bowl, combine the mushrooms,oats,mozzarella cheese,cheddar cheese and onion.In a blender or food processor,process cottage cheese and egg substitute until smooth.Add to the mushroom mixture.Stir in the parsley,salt,basil,celery seed and chilled rice mixture. Shape into patties using Burger Mate.In a nonstick skillet,cook four patties in 1 teaspoon of oil for 5 minutes on each side or until lightly browned and crisp. Repeat with remaining patties and oil. Serve on rolls with lettuce and tomato if desired.