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    You are in: Home / Recipes / Veggie Burgers Recipe
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    Veggie Burgers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    zenmamma's Note:

    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.

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    Units: US | Metric


    1. 1
      Soak dried TVP and vermacelli in 6 cups of hot water for about 20 minutes.
    2. 2
      Drain off any excess liquid so that it is as"dry" as possible.
    3. 3
      Sautee mushrooms, onion, green onion and salt in the olive oil over med-high heat until moisture is cooked off.
    4. 4
      About 10-12 minutes.
    5. 5
      In a large bowl, combine sauteed veggies, chopped roasted red pepper and parsley to TVP/vermacelli mixture.
    6. 6
      Lightly process 1 1/2 cups of the oats in a food processor and add to above.
    7. 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. 8
      Return to bowl.
    9. 9
      Mix in eggs and cheese.
    10. 10
      Throw some whole oats on the counter and pat into rectangle or whatever shape you like.
    11. 11
      Scatter a few more whole oats on top.
    12. 12
      Cut with biscuit cutter or wide mouth glass so that they are about 3 1/2 inches in diameter.
    13. 13
      Press out remaining and keep punching them out till all remaining batter is used.
    14. 14
      Use a spatula to place them on an oiled cookie sheet.
    15. 15
      Freeze and when hard place in baggies.
    16. 16
      To serve either grill or cook on stove top with a little olive oil'til heated through.

    Ratings & Reviews:

    • on April 19, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Veggie Burgers

    Serving Size: 1 (844 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 55.6
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 0.4 g
    Cholesterol 20.1 mg
    Sodium 175.0 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 1.2 g
    Sugars 1.0 g
    Protein 2.2 g

    The following items or measurements are not included:

    textured vegetable protein


    mild cheese

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