Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

My family loves garden burgers but a $1 a piece they get pricey. This is the closest I have come to creating a clone. For lacto vegetarians leave out the eggs and they will bind just fine. I haven't tried it without the cheese but it will probably work without a hitch.

Ingredients Nutrition

Directions

  1. Soak dried TVP and vermacelli in 6 cups of hot water for about 20 minutes.
  2. Drain off any excess liquid so that it is as"dry" as possible.
  3. Sautee mushrooms, onion, green onion and salt in the olive oil over med-high heat until moisture is cooked off.
  4. About 10-12 minutes.
  5. In a large bowl, combine sauteed veggies, chopped roasted red pepper and parsley to TVP/vermacelli mixture.
  6. Lightly process 1 1/2 cups of the oats in a food processor and add to above.
  7. In a few batches run the whole lot through the food processor using pulse until it is the well mixed/chopped but not goopy.
  8. Return to bowl.
  9. Mix in eggs and cheese.
  10. Throw some whole oats on the counter and pat into rectangle or whatever shape you like.
  11. Scatter a few more whole oats on top.
  12. Cut with biscuit cutter or wide mouth glass so that they are about 3 1/2 inches in diameter.
  13. Press out remaining and keep punching them out till all remaining batter is used.
  14. Use a spatula to place them on an oiled cookie sheet.
  15. Freeze and when hard place in baggies.
  16. To serve either grill or cook on stove top with a little olive oil'til heated through.
Most Helpful

5 5

This was very good and the closest to a Gardenburger of any homemade veggie burger I have tried. Will definitely make again. Thanks for the great recipe!

5 5

We tried this since we are garden burger lovers, but trying to save a bit of money. This is certainly as tasty as any garden burger we have ever had, and could be spiced up to taste. I didn't have vermicelli, so I used couscous as a substitute, and it tasted just fine. EASY prep!