1/4 cup vegetable oil
1 pound shredded carrots
18 pounds finely chopped onions
4 pounds chopped mushrooms
12 ounces beaten pasteurized egg whites
1 (50 ounce) can condensed cream of mushroom soup
2 cups chopped pimiento
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons celery salt
4 teaspoons garlic powder
1 teaspoon ground sage
3/4 teaspoon pepper
3 pounds finely chopped cooked brown rice
14 ounce fresh bread crumbs
50 whole wheat buns, split and toasted
In large braising pan in hot oil cook carrots and onions until tender. Store covered in refrigerate at 40 degrees F or lower to cool.
Mix cooled carrots, onions mushrooms, and egg whites. Add soup, pimiento, Worcestershire, parsley, celery salt, garlic powder, sage and pepper. Mix well, stir in rice. Add bread crumbs, mix lightly. Portion using a 4 1/2 ounce scoop. Shape into 4 x 1/2-inch patties.
On a lightly oiled surface, grill at 375 degrees F for 5 minutes per side.
Place patties on a sheet pan sprayed with vegetable cooking spray. Bake at 350 degrees F. Bake until internal temperature is 140 degrees F or higher for 15 seconds, about 10 minutes.
Hold patties at 140 degrees F or higher.
Serve on buns with lettuce, tomato, mustard and ketchup.
Yield: 50 servings (4 1/2 ounce burger)