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Gardenburger Original Veggie Patty

By Todd Wilbur


Score: 4.78. Votes: 9
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  • $0.79
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In the early eighties, at his Gardenhouse restaurant, Chef Paul Wenner created a unique meatless patty to replace hamburgers. The patty, which contained mushrooms, brown rice, onions, oats, and low-fat cheeses was dubbed Gardenburger and quickly became a hit. Soon, Wenner closed his restaurant and began to concentrate on marketing his meatless, low-fat creation to a hungry, health-conscious America. Today Gardenburger patties can be found in more than 35,000 food service outlets around the world, and in more than 20,000 stores.

Now you can make a surprisingly accurate clone of the real thing with the same type of ingredients Wenner uses. Most of the ingredients can be found at your local supermarket, although you may have to go to a health food store to get bulgar wheat. And if you jog over there you can burn off the few calories you ingest from this cool kitchen clone.

Nutrition facts:
Serving size–1 patty
Total servings–6
Calories per serving–135
Fat per serving–3g

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 2 tablespoons bulgar wheat
  • 1 pound white mushrooms, quartered
  • 1 cup diced onion
  • 1/2 cup rolled oats
  • 2/3 cup cooked brown rice
  • 1/2 cup mozzarella cheese
  • 2 tablespoons shredded low-fat Cheddar cheese
  • 2 tablespoons low-fat cottage cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Pinch ground black pepper
  • 2 tablespoons cornstarch
  • Olive oil cooking spray
  • Do This
    • Restaurant/Brand
      Gardenburger
    • Instructions

      1. Add 1/4 cup boiling water to the bulgar wheat in a small bowl and let it sit for about 60 minutes. The wheat will swell to about double in size.

      2. Steam the quartered mushrooms for 10 minutes or until tender, then remove them from your steamer, and replace with the onion. Steam the diced onion for 10 minutes or until the pieces are translucent. Keep these two ingredients separate and set aside.

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

      4. Drain any excess water from the bulgar wheat and oats, then combine the grains with the steamed mushrooms, rice, cheeses, and spices in a food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed. You want a coarse texture with some identifiable chunks of grain, mushroom, and cheese.

      5. Pour the mixture into a bowl with the steamed onion and cornstarch, and mix well.

      6. Preheat the oven to 300 degrees F, 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 cook 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, then turning the patty over and zapping 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 6 veggie patties.

      Tidbits: If your food processor is too small to hold all of the ingredients, divide the ingredients and process one half at a time, or cut the recipe in half. Bulgar wheat can be found in most health food stores, and even some supermarkets carry it.

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Score: 4.78. Votes: 9
Rating of votes (9)
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Jodi Cox
Nov 14, 2017, 17:02

Long time visitor and subscriber I've been waiting on this one forever. Thanks.

AD from NY
May 22, 2006, 21:00

VERY difficult to work with. Mushrooms Really need to be squeezed well of all their juice. Next time, I will squeeze the mushrooms more, add a little rice flour and some kikoman soy sauce or ponzu. I did not add the salt. Kikoman sauces are more flavorful. Pretty good though. Just needs a little touching up to make it easier to work with. ALOT of prep time.