If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Copycat Gardenburger
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- #33995
The store-bought, frozen ones are always a bit disappointing, but that doesn't mean veggie burgers can't be great. Bulgur, soaked oats and mushrooms help make this Gardenburger clone a hearty veggie patty. Brown them, bake them, then load them up with toppings!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
2 tablespoons bulgur wheat
1 pound fresh mushrooms, halved or quartered
1 cup diced onion
1/2 cup oatmeal (rolled oats)
2/3 cup cooked, cooled brown rice
1/2 cup shredded low-fat Mozzarella cheese
2 tablespoons shredded low-fat Cheddar cheese
2 tablespoons low-fat cottage cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 dash black pepper
2 tablespoons cornstarch
non-stick cooking spray
1/4 cup boiling water
1/2 cup water
directions
Stir wheat and boiling water together in small bowl and set aside until wheat has doubled in size, approximately 1 hour.
In small saucepan, saute mushrooms in small amount of water until tender, 5-7 minutes.
Remove to condiment bowl and repeat with onions. Remove onions to separate condiment bowl. Set both bowls aside.
Let oats soak in remaining water for 10 minutes. Drain excess water from wheat and oats. Place grains, mushrooms, rice, cheeses and seasoning in food processor and pulse until finely chopped but not pureed, about 4 or 5 times.
In medium bowl, combine chopped mixture with onion and cornstarch until well mixed.
Preheat oven to 300 degrees F. Spray skillet with cooking oil; place it over medium-low heat.
Drop 1/2 c. mixture into pan at a time, shaping into burger bun size patties, about 1/2" thick. Brown patties on each side and remove from frying pan.
Arrange patties on lightly sprayed baking sheet. Bake 22-25 minutes in oven, turning patties halfway through cooking time.
After cooling, wrap patties and seal in resealable bag and freeze.
added by
gennyblake
nutrition data
200 calories, 4 grams fat, 31 grams carbohydrates, 11 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 17, 2020
This is the best veggie burger Iâve ever made. I will never again buy frozen. I left mine in the oven on a wire rack for an additional 15 minutes of cook time to help them set up even more and they are just amazing!!
August 11, 2019
great flavor but they stuck to the non stick, oiled pan I was using. I wonder if it was the cornstarch that caused it.
Sounds like maybe the heat was too low.
November 28, 2017
This is the best veggie burger recipe I have tried. I found it on Pinterest. It takes so much work to make but it's worth it for me. I prefer to make veggie burgers from scratch instead of buying frozen because I don't like consuming all those preservatives in the store bought ones. Thank you so much for this recipe!