Servings: 4 patties Prep time: ~15 minutes (less if rice is already cooked) Cook time: ~30 minutes Total time: about 45 minutes

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Ingredients

1 tablespoon butter

12 ounces mushrooms (button or cremini), finely chopped

¾ cup finely chopped onion

1 clove garlic, minced

¾ teaspoon salt

¼ teaspoon black pepper

½ cup rolled oats

1 cup cooked, cooled brown rice

¾ cup shredded low-fat mozzarella cheese

¼ cup shredded cheddar cheese

2 tablespoons cornstarch (helps bind the patties)

Non-stick cooking spray or a little extra butter/oil, for cooking

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Instructions

1. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and onion, cover, and cook about 1 minute, until they start releasing liquid. Uncover, add the garlic, salt, and pepper, and cook, stirring, for 2–3 minutes, until the mushrooms have reduced by about half and most of the liquid has cooked off.

2. Transfer the mushroom mixture to a large bowl. Stir in the oats and brown rice. Let cool slightly.

3. Pulse about half of the mixture in a food processor a few times (don't purée it — you want it finely chopped, not smooth), then fold it back in with the rest. This step is optional if you prefer a chunkier patty like the classic recipe.

4. Stir in the mozzarella and cheddar, then sprinkle in the cornstarch and mix until evenly distributed. The mixture should hold together when pressed; if it feels too dry or crumbly, mix in a tablespoon of milk or water at a time until it holds together.

5. Shape into 4 patties (about ½ cup each). If time allows, chill the patties on a plate or waxed paper for 15–20 minutes — this helps them hold together better during cooking.

6. Preheat the oven to 300°F. Heat a lightly oiled or buttered skillet over medium-low heat and brown the patties for 2–3 minutes per side, just to set a crust.

7. Transfer the patties to a baking sheet and bake for 22–25 minutes, flipping halfway through, until firm and heated through.

8. Serve immediately on a bun with your favorite toppings, or cool completely and freeze in a resealable bag for later — reheat from frozen in a 350°F oven or on a griddle.

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Notes

If you'd rather skip the oven step entirely, you can cook the patties entirely on a buttered griddle or skillet over medium heat until crisp outside and warm throughout (the original Hilah Cooking method) — just note the texture will be a bit softer and the patties slightly more delicate to flip.

The cheese blend is flexible: any combination of mozzarella, cheddar, or another firmer melting cheese totaling about 1 cup works fine.

If you want a bit more heartiness (what the bulgur wheat was contributing), an extra 2–3 tablespoons of oats or cooked rice works as a swap.

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