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.
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!)
Mushroom Lentil Burgers
- Yield: 4
1/2 cup dried green or brown lentils
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 cup frozen mixed peas and carrots
1/2 cup instant or rolled oats
4 ounces cheese, grated (about 1 cup)
Cook the lentils: Combine in a pot with about 4 cups of water. Boil about 20 minutes until tender.
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.
Turn off heat and add peas and carrots.
Transfer mixture to a large bowl and add oatmeal.
Once lentils are soft, drain them and add to the mushrooms. (Should have about 1 cup of cooked lentils)
Stir in the cheese. It may melt a little, that’s okay.
Let mixture cool to room temperature then shape. The mixture may feel too loose to stick together, but keep working at it. What I do is spread it about 1/2 inch thick onto waxed paper with another sheet on top; make a big, packed patty about 10″ x 10″. Refrigerate until firm. Cut into 4 squares once chilled.
Griddle them with some butter or oil (more makes them better!) until crisp outside and warm throughout. Make a sandwich of some sort!
- Serving Size: 1
- Calories: 300
- Fat: 13
- Carbohydrates: 29
- Protein: 17