Meatless Mushroom Burgers - cooking recipe

Ingredients

1 Tbsp. oil
8 oz. mushrooms, finely chopped (about 3/4 c.)
1 medium zucchini, shredded into long strands (about 1 c.)
1 small onion, chopped (about 1/2 c.)
2 cloves garlic, minced
2 Tbsp. steak sauce
1 Tbsp. chopped fresh parsley
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 c. part-skim milk Ricotta cheese
1 egg
3/4 c. wheat germ
1/2 c. quick cooking oats
4 seeded kaiser rolls
4 leaves green leaf lettuce
1 tomato, cut into four slices

Preparation

Heat the broiler (these are difficult to cook on an outdoor grill).
In a medium frying pan, heat oil over high heat.
Add mushrooms, zucchini and onion; cook until the vegetables are softened and the liquid evaporates, 5 to 6 minutes.
Add garlic and 1 tablespoon of the steak sauce and cook until the steak sauce begins to evaporate, 1 to 2 minutes.
Stir in the parsley, basil and oregano, remove pan from heat and allow mixture to cool.
In a large bowl, beat together the Ricotta cheese and egg until smooth. Add cooled vegetable mixture, wheat germ, oats and remaining steak sauce.
Mix to blend well.
Divide mixture in fourths, shaping each portion into a 1 1/4-inch thick patty.
Place patties on a foil-lined cookie sheet.
Cover with plastic wrap and chill until firm, at least 1 hour.
Set patties on broiler pan or a foil-lined cookie sheet and cook, turning once, until done, 6 to 7 minutes per side.
The outside should be well browned and burgers should feel firm to the touch.
Split rolls and toast.
Serve burgers in toasted rolls with lettuce and tomatoes.