Whole Grain Burger Patty


  • 1/2 cup raw cashews, processed
  • 1 can chick peas, processed
  • 1/2 cup cooked bulgur
  • 1/2 cup cooked brown rice
  • 1/4 cup chopped green onion
  • 1/2 cup chopped black olives
  • 1 (4.5 ounce) bottle of sliced mushrooms, thinly diced
  • 1/4 cup fresh parsley
  • 1 teaspoon soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon sea salt
  • Black Pepper
  • 2 egg replacers
  • TIP: I like to make as much as I can ahead of time especially when having company.


  • Pour 3/4 cup of boiling water over 1/2 cup bulgur and let sit for 30 minutes. In the meantime, cook the brown rice and while the bulgur is cooking in the boiling water and the brown rice is cooking, go ahead and assemble the rest of the ingredients, mixing well.
  • When the rice is done and the bulgur has absorbed all the water, add 1/2 cup of each to the mixture and incorporate well.
  • You could make these into patties and cook at this point. Or you could refrigerate the patties one day and cook the next. Saute in a bit of oil and cook until nicely browned on both sides.