Homemade GardenBurgers Recipe

These homemade GardenBurgers remind me so much of the original GardenBurger, which I was powerless over as a newly-vegetarian teenager. I don’t even know if that original burger is still made. I couldn’t find them recently when I was really craving one. So I made my own.

gardenburger recipe

My dad used to make a really good sandwich with them, adding mayonnaise and fresh basil leaves along with the standard lettuce/onion/tomato. So good! And at Crown and Anchor pub in Austin, I have spent many nights (and days) drinking beer and eating their veggie burger which is a GardenBurger, deep fried so it’s super crunchy outside and also kind of tastes like French fries, which is a plus.

The basis of the GardenBurger is (was?) rice, mushrooms, and cheese. My version uses all those things, too! I have tried to make all my veggie burgers (my first and most popular veggie burger recipe; my black bean quinoa burger) without egg so that they are more easily suited for vegans. But this recipe needs the cheese to help hold them together. If you are vegan, use a shredded “cheez” instead.

(Testing notes: Originally I tried to make these with cooked brown lentils instead of rice to get more protein, but I couldn’t get them to hold together very well. Someday I will try using half rice and half lentils and maybe get the best of both worlds? If you’re an experimenter and decide to try it, please let me know how it goes!)

homemade gardenburger recipe

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Homemade Garden Burgers Recipe

  • Author:
  • Yield: 8

Ingredients

3 cups cooked short grain brown rice (1 cup dry)

8 ounces button mushrooms

1/2 cup finely chopped onion

1 tablespoon butter

1 clove garlic, minced

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup instant or rolled oats

2 ounces cheese, grated (about 1/2 cup)

3 tablespoons hemp seeds, optional

Instructions

Cook the rice if it’s not already: Combine 1 cup dry rice in a pot with 2 cups of water. Cover. Bring to boil. Reduce heat and simmer 45 minutes.

Meanwhile, clean the mushrooms with a damp cloth and finely chop the mushrooms and onion. You should get about 3 cups of minced mushrooms.

Heat the butter in a large skillet over medium high heat. Add mushrooms and onion and cover. Cook about 1 minutes or until the mushrooms have started to release their liquid. Add the garlic and salt and cook, stirring, another 2-3 minutes until the mushrooms have reduced to about half their original volume.

Transfer mixture to a large bowl and add oatmeal and cooked rice. Stir briskly for a couple minutes to break the rice up a little and release some starch (helps the burgers stick together). A stand mixer with paddle attachment on medium-low speed works very well.

Stir in the cheese (and hemp). It may melt a little, that’s okay.

Let mixture cool to room temperature or cover tightly and refrigerate up to 3 days. Then shape: Scoop about 1/2 cup of burger mix and use hands to pack tightly together in a ball. Then gently flatten to about 1/2 inch thick (freeze them at this point or cook now).

Preheat a stainless or cast iron skillet over medium-high heat for 30-60 seconds. Add a little oil and a little butter and swirl them together. Once nearly smoking, add the patties. Cook 1-2 minutes per side until crisp outside and warm throughout. (The high heat and preheated pan is necessary to keep them from sticking when you flip them.)

Nutrition

  • Serving Size: 1
  • Calories: 186
  • Fat: 7
  • Carbohydrates: 24
  • Protein: 7

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