2 cups cooked short grain brown rice (1 cup raw cooked with 2 cups water for 45 minutes)
8 ounces button mushrooms
1/2 cup finely chopped onion
1 tablespoon butter
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup instant or rolled oats
4 ounces cheese, grated (about 1 cup)
Cook the rice if you don’t have any already made.
Meanwhile, clean the mushrooms with a damp cloth and finely chop the mushrooms and onion. You should get about 3 cups of minced mushrooms.
Heat the butter in a large skillet over medium high heat. Add mushrooms and onion and cover. Cook about 1 minutes or until the mushrooms have started to release their liquid. Add the garlic and salt and cook, stirring, another 2-3 minutes until the mushrooms have reduced to about half their original volume.
Transfer mixture to a large bowl and add oatmeal and rice.
Stir in the cheese. It may melt a little, that’s okay.
Let mixture cool to room temperature then shape into burgers. Chill on waxed paper to firm up.
Griddle them with some butter or oil (more makes them better!) until crisp outside and warm throughout. Make a sandwich of some sort!