Best Gardenburgers Recipes

Gardenburgers image

Provided by Food Network

Categories dessert

Time 28m

Yield 8 servings

Number Of Ingredients 8

1/2 large onion, finely diced
1 1/4 cups vegetable or chicken stock
1 cup coarse bulgur
1 (15-ounce) can chickpeas, drained and rinsed
4 ounces frozen peas and carrots, optional
Pinch kosher salt
1/4 cup grated mozzarella
Serving suggestions: Serve with grilled onions, grilled portobello mushroom slices, and mixed greens, or, burger style with mango ketchup

Steps:

Pour onions into a 3-quart saucepot with the vegetable stock and bring to a boil. Add bulgur, chickpeas, and frozen vegetables, stir until combined. Turn off heat, cover and let stand 15 minutes or until all liquid is absorbed.
Remove pot from heat. Using a potato masher or spoon back, mash ingredients together making sure all chickpeas get smashed. Form into four burger patties. Lightly coat a 10-inch non-stick pan with cooking spray and turn heat to medium. Place all burgers in pan when hot and cook 2 to 3 minutes per side or until heated through and golden.
Optional: Fold in 1/4 cup grated mozzarella to mashed bulgur mixture before forming into burgers.

Nutrition Facts : Calories 183 calorie, Fat 3.3 grams, SaturatedFat 0.9 grams, Carbohydrate 32.7 grams, Fiber 5.5 grams, Protein 7.6 grams

Homemade GardenBurgers Recipe - Hilah Cooking image

Provided by @MakeItYours

Number Of Ingredients 9

2 cups cooked short grain brown rice (1 cup raw cooked with 2 cups water for 45 minutes)
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
4 ounces cheese, grated (about 1 cup)

Steps:

Cook the rice if you don't have any already made.
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 rice.
Stir in the cheese. It may melt a little, that's okay.
Let mixture cool to room temperature then shape into burgers. Chill on waxed paper to firm up.
Griddle them with some butter or oil (more makes them better!) until crisp outside and warm throughout. Make a sandwich of some sort!