Prep 20 mins
Cook 55 mins
For those of you those of you that have looked at the price in the freezer section or bought veggie burgers you know they cost far more than it takes to make them. This makes about 24 so you can freeze them and have them whenever you want! I would suggest making a smaller amount and adjusting the taste to your desire...these are good for me!
- 1⁄2 cup bulgur (I like #1, fine)
- 4 lbs mushrooms, quartered (4 cups steamed)
- 4 cups diced onions (1/2 cup steamed, OR mixed onion and celery)
- 2 cups rolled oats
- 2 1⁄2 cups cooked brown rice
- flake nutritional yeast, to taste
- 2 cups lowfat mozzarella cheese or 2 cups Italian cheese blend, shredded
- 1⁄2 cup low-fat cheddar cheese, shredded (8 oz)
- 1⁄2 cup low fat cottage cheese
- 1 1⁄2 teaspoons salt or 1 1⁄2 teaspoons tamari soy sauce
- 1 teaspoon garlic powder (optional)
- 2 teaspoons mixed green herbs
- 2 teaspoons paprika or 1⁄4 teaspoon cayenne pepper
- 2 tablespoons cornstarch
- 1 dash pepper
- 1⁄2 cup vital wheat gluten
- olive oil flavored cooking spray
- Add 1 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour.
- Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion.
- Steam onions for 10 minutes or until pieces are translucent.
- Keep these separate and set aside.
- You can also microwave each one covered for 8 minutes.
- Use the water left over as part of the water for the oats below.
- Add 2 cups of water to the oats and let them soak for 10 minutes, until soft.
- Drain any excess water from bulgur and oats, then combine grains with mushrooms, rice, cheeses, flour, yeast and spices in blender or food processor and pulse 4-5 times until ingredients are chopped fine, but not pureed.
- Pour mixture into a bowl with the onion and cornstarch, and mix well.
- Preheat oven to 300F and set a large skillet over medium/low heat.
- Spray the skillet with spray.
- Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3"-4" patty that is approximately 1/2" think.
- Cook the patties in batches for 2-4 minutes per side, or until light brown on the surface.
- When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven.
- Be sure to turn them over halfway through the cooking time.
- Freeze when they have cooled.
- To serve: Can be reheated in pan; grilled; or microwaved for 30-35 seconds and then toasted.
Hands down the BEST garden burger I have ever had, store bought or homemade! We used regular flour instead of wheat gluten and doubled it to get the desired consistency. We also used about 2 cups of nutritional yeast which gave a wonderful flavor. We froze 2 batches to enjoy for later. We will definitely be making these again!
I thought this was a good recipe. The cornstartch is listed right in the recipe. My kids really liked it. I haven't tried freezing them yet though!
I was disappointed in the flavor of these gardenburgers. Texture was very soggy even after the baking step. We haven't tried them after freezing. It took us over 3 hours to complete the recipe. Step 9 calls for cornstarch but no quantity is listed and it isn't included in the ingrediants list. I don't think we'll be repeating this one.