Best 2 Gardenburger Original Veggie Patty Copycat Recipes

Welcome to the delectable world of veggie burgers! If you're a vegetarian, vegan, or simply seeking a healthier alternative to traditional meat patties, this article is your culinary compass. We present a collection of tantalizing Gardenburger Original Veggie Patty copycat recipes that are bursting with flavor, packed with wholesome ingredients, and incredibly easy to make. From the classic Gardenburger Original Veggie Patty Copycat to its Spicy Black Bean and Quinoa Veggie Burger and the hearty Portobello Mushroom and Chickpea Veggie Burger, these recipes cater to diverse dietary preferences and taste buds. Get ready to embark on a culinary journey that will redefine your perception of veggie burgers, leaving you satisfied, guilt-free, and craving more.

Let's cook with our recipes!

GARDENBURGER ORIGINAL VEGGIE PATTY (COPYCAT)

Gardenburger Original Veggie Patty (Copycat) image

Make and share this Gardenburger Original Veggie Patty (Copycat) recipe from Food.com.

Provided by Sharon123

Categories Brown Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons bulgur wheat
1 lb button mushroom, quartered
1 cup diced onion (red, yellow, or green)
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup mozzarella cheese
3 tablespoons cheddar cheese
2 tablespoons cottage cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
pepper, to taste
2 tablespoons cornstarch
cooking spray (olive oil)

Steps:

Add 1/4 cup water to the bulgur wheat in a small bowl and let it sit for 60 minutes. The wheat will double in size.
Steam the quartered mushrooms for about 10 minutes, or until tender. Remove the mushrooms and put onion in steamer. Steam onions for 10 minutes, until translucent. Keep these two ingredients separate and set aside.
Add 1/2 cup water to the oats, and soak 10 minutes, until soft.
Drain excess water from bulgur and oats. Then combine grains with the steamed mushrooms, onions, rice, cheeses and spices in a food processor. Pulse 4 or 5 times to chop finely, but not puree. You want a coarse texture, with chunks of grain, mushroom and cheese that you can see.
Pour the mixture into a bowl with the steamed mushrooms and cornstarch. Mix well.
Preheat oven to 300°F and set a large skillet over medium low heat.
Spray the skillet with the cooking spray. Measure 1/2 cup at a time of the burger mixture and shape into a 4" patty, about 1/2" thick. Cook the patties about 2-4 minutes per side, until light brown.
When all the patties have been cooked, arrange them on a baking sheet and bake for 20 to 25 minutes, turning them halfway through cooking time. Serve immediately, or freeze.
If freezing, you can reheat several ways. Spread a light coating of olive oil spray on each side and heat in a pan over medium heat 3-4 minutes for each side, until hot in the middle. If using the grill, spray each side with oil and cook over low flame. Cook 3 to 4 minutes per side. You may also microwave for 30-35 seconds, then place in toaster and cook on medium heat till hot in the center. Enjoy!

GARDENBURGER

Gardenburger image

Make and share this Gardenburger recipe from Food.com.

Provided by Chef sp8

Categories Lunch/Snacks

Time 1h5m

Yield 12 12, 12 serving(s)

Number Of Ingredients 20

Ingredients

1 cup dried garbanzo beans (soaked overnight)
1 cup brown rice (cooked al dente)
1/4 cup Bulgar wheat (soaked in water)
1/2 cup old fashioned oats (soaked in water)
1/4 cup flax seed meal
1 onion, chopped fried to caramelize
1 lb fresh mushroom, chopped & steamed
3 large raw garlic cloves
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 cup chopped parsley
1/4 cup chopped cilantro
1/2 cup red bell pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 ounces finely grated parmigiano-reggiano cheese

Steps:

Soak all of the grains for 30 minutes in enough water to cover them.
Drain excess water off before using.
Run the soaked garbanzo beans through the grater on your food processor.
Remove to separate bowl.
Saute onions until lightly browned and soft.
Chop everything else in the food processor with the regular blade until pretty fine.
Add spices, salt, flour, baking powder and pulse to mix.
Dump ground garbanzo beans in and pulse until combined. You want this mixture fine, but not a mush.
Stir in the finely shredded cheese and either form into patties or roll out between two pieces of wax paper.
Cut rounds with a round cookie cutter (3- 3.5" diameter).
Heat a (high sided) fry pan with 1/2 " of oil and gently slide 3-4 garden burgers in at a time. Brown quickly on both sides and drain on paper towels.
Eat . . . or cool and freeze. Makes one dozen 2.5 oz garden burgers.

Nutrition Facts : Calories 192.3, Fat 4.2, SaturatedFat 1.2, Cholesterol 3.4, Sodium 314.5, Carbohydrate 31, Fiber 5.4, Sugar 3.3, Protein 9.1

Tips:

Prep work is key: Make sure to finely chop the onion, celery, and carrots. This will help them blend better with the other ingredients and create a more uniform patty.
Don't over-mix the ingredients: Over-mixing can make the patties tough. Mix just until the ingredients are combined.
Use a food processor to make the patties: This will help to create a smooth and consistent texture.
Chill the patties before cooking: This will help them to hold their shape better.
Cook the patties over medium heat: This will help to prevent them from burning.
Use a non-stick skillet: This will help to prevent the patties from sticking.
Serve the patties on buns with your favorite toppings: Some popular toppings include lettuce, tomato, onion, and cheese.

Conclusion:

These Gardenburger Original Veggie Patty Copycat patties are a delicious and healthy alternative to traditional beef burgers. They are packed with vegetables and have a great flavor. They are also easy to make and can be cooked in a variety of ways. Whether you are a vegetarian or just looking for a healthier option, these patties are a great choice.