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Gardenburger Classic Greek Veggie Patty

By Todd Wilbur


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In June of 1998, Gardenburger was on a roll. Bolstered by booming sales of its Original Veggie Burger, the company introduced three new varieties of its popular meatless patties: Classic Greek, Fire-Roasted Vegetable, and Savory Mushroom. The first one, the Classic Greek Veggie Patty, includes calamata olives, feta cheese, and spinach to give it a distinctively Mediterranean flavor, yet with only three grams of fat per serving.

Nutrition Facts
Serving size–1 patty
Total servings–8
Calories per serving–150
Fat per serving–3g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 2 tablepoons bulgar wheat
  • 1 cup cooked brown rice
  • 1/2 pound white button mushrooms, quartered
  • 2/3 cup diced white onion
  • 1/4 cup diced red onion
  • 1/2 cup rolled oats
  • 1/4 cup canned white beans, drained
  • 2/3 cup reduced-fat mozzarella cheese (2% fat)
  • 1/4 cup crumbled feta cheese
  • 1 tablepoon fat-free cottage cheese
  • 2 tablespoons frozen chopped spinach, thawed
  • 4 pitted calamata olives
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • Pinch ground black pepper
  • 3 egg whites
  • 2 tablespoons cornstarch
  • Do This
    • Restaurant/Brand
      Gardenburger
    • Instructions

      1. Add 1/4 cup of boiling water to the bulgur wheat in a small bowl or measuring cup and let it sit for about 1 hour. Now is a good time to prepare the brown rice according to the directions on the package.

      2. Steam the quartered mushrooms for 10 minutes or until tender. Remove the mushrooms from your steamer, and replace them with the onions. Steam the diced onions for 10 minutes or until the pieces become translucent. Keep the steamed mushrooms and onions separate and set them aside.

      3. Add 1/2 cup of water to the rolled oats and let them soak for at least 10 minutes, until soft.

      4. Drain any excess water from the bulgur wheat and oats, then combine the grains with the steamed mushrooms, rice, beans, cheeses, spinach, olives, and spices in a food processor and pulse 3 to 4 times until the ingredients are chopped but not pureed. You want a coarse texture with some identifiable chunks of grain, mushrooms, beans, cheese, and olives.

      5. Pour the mixture into a bowl with the remaining ingredients and mix well.

      6. Preheat the oven to 300 degrees and set a large skillet over medium/low heat.

      7. Spray the skillet with a light coating of olive oil cooking spray. Measure 1/2 cup at a time of the patty mixture into the pan and shape with a spoon into a 3 3/4-inch patty that is approximately 1/2 inch thick. Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface.

      8. When all of the patties have been cooked in the skillet, arrange them on a lightly sprayed baking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. You can serve the patties immediately or freeze them, like the original, when they have cooled.

      9. If you freeze the patties, you can reheat them several ways. Spray a light coating of olive oil cooking spray on each side and heat each patty in a pan over medium heat for 3 to 4 minutes per side until it is hot in the center. You can also use a grill to prepare the patties. Just be sure to spray each frozen patty with the oil, and be sure the flames are low. Cook for 3 to 4 minutes per side. Those are the best cooking methods, however, you can also prepare a frozen patty by microwaving it for 30 to 35 seconds, the turn the patty over and zap it for another 30 to 35 seconds. Finally, you can heat a frozen patty in the microwave for 30 to 35 seconds, then place the partially defrosted patty in a toaster or toaster oven and cook it on medium heat until it's hot in the center.

      Makes 8 patties.

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