Have you ever eaten a Gardenburger®, the very first veggie burger? Now you can make it yourself.

Yield 6 burgers
Time 1½ hours
  • several small bowls
  • steamer OR saucepan + wire basket/colander
  • large bowl
  • food processor
  • wooden spoon
  • large frying pan
  • spatula
  • baking sheet
  • ¼ c boiling water
  • 2 T bulgur wheat 
  • 4 c mushrooms, cleaned, de-stemmed, and sliced
  • ½ c onion, diced
  • ½ c lukewarm water
  • ½ c rolled oats
  • 2/3 c brown rice, cooked
  • ½ cup mozzarella cheese, shredded
  • 2 T cheddar cheese, shredded
  • 2 T cottage cheese
  • ½ t salt
  • ½ t garlic powder
  • black pepper
  • 2 T cornstarch
  • 1½ T olive oil 
Directions Place bulgar wheat in small bowl, cover with boiling water, and let sit for 1 hour (it will swell).

Steam the mushrooms 10 minutes or until tender. Set the mushrooms aside in a small bowl, then steam onion 10 minutes, until translucent. Transfer to a large bowl. Place oats in a third small bowl, cover with lukewarm water, and let soak about 10 minutes, until soft.

Drain bulgur wheat and oats, then place in food processor along with mushrooms, rice, cheeses, and spices. Pulse 4 or 5 times until ingredients are chopped but not puréed.

Pour the mixture into the onion bowl, add cornstarch, and mix well. Shape mixture into six patties.

Preheat oven to 300.

Over medium-low heat, warm 1 T olive oil. Cook the burgers for 2-4 minutes, until lightly browned, turn, and repeat.

Oil the baking sheet, place the fried burgers on it, and bake 10 for minutes. Turn them over and bake another 10-15 minutes. Serve immediately or let cool and then freeze, tightly wrapped.

Notes Adapted from Todd Wilbur’s Top Secret Recipes Lite! (his recipe calls for low-fat cheeses).
  Key to abbreviations and conversions
Veggie Burgers     Vegetarian Cookbooks