Gardenburgers Recipes

Steps:

• Preheat a grill to medium high. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender. Transfer to a small bowl, cover and refrigerate until ready to use.
• Make the burgers: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute.
• Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. Drizzle with the dressing, then cover with the bun tops.

Steps:

• Add 1/4 cup water to the bulgur wheat in a small bowl and let it sit for 60 minutes. The wheat will double in size.
• Steam the quartered mushrooms for about 10 minutes, or until tender. Remove the mushrooms and put onion in steamer. Steam onions for 10 minutes, until translucent. Keep these two ingredients separate and set aside.
• Add 1/2 cup water to the oats, and soak 10 minutes, until soft.
• Drain excess water from bulgur and oats. Then combine grains with the steamed mushrooms, onions, rice, cheeses and spices in a food processor. Pulse 4 or 5 times to chop finely, but not puree. You want a coarse texture, with chunks of grain, mushroom and cheese that you can see.
• Pour the mixture into a bowl with the steamed mushrooms and cornstarch. Mix well.
• Preheat oven to 300°F and set a large skillet over medium low heat.
• Spray the skillet with the cooking spray. Measure 1/2 cup at a time of the burger mixture and shape into a 4" patty, about 1/2" thick. Cook the patties about 2-4 minutes per side, until light brown.
• When all the patties have been cooked, arrange them on a baking sheet and bake for 20 to 25 minutes, turning them halfway through cooking time. Serve immediately, or freeze.
• If freezing, you can reheat several ways. Spread a light coating of olive oil spray on each side and heat in a pan over medium heat 3-4 minutes for each side, until hot in the middle. If using the grill, spray each side with oil and cook over low flame. Cook 3 to 4 minutes per side. You may also microwave for 30-35 seconds, then place in toaster and cook on medium heat till hot in the center. Enjoy!

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.

Steps:

• Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
• Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

Steps:

• Soak all of the grains for 30 minutes in enough water to cover them.
• Drain excess water off before using.
• Run the soaked garbanzo beans through the grater on your food processor.
• Remove to separate bowl.
• Saute onions until lightly browned and soft.
• Chop everything else in the food processor with the regular blade until pretty fine.
• Add spices, salt, flour, baking powder and pulse to mix.
• Dump ground garbanzo beans in and pulse until combined. You want this mixture fine, but not a mush.
• Stir in the finely shredded cheese and either form into patties or roll out between two pieces of wax paper.
• Cut rounds with a round cookie cutter (3- 3.5" diameter).
• Heat a (high sided) fry pan with 1/2 " of oil and gently slide 3-4 garden burgers in at a time. Brown quickly on both sides and drain on paper towels.
• Eat . . . or cool and freeze. Makes one dozen 2.5 oz garden burgers.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Steps:

• Add 1 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour.
• Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion.
• Steam onions for 10 minutes or until pieces are translucent.
• Keep these separate and set aside.
• You can also microwave each one covered for 8 minutes.
• Use the water left over as part of the water for the oats below.
• Add 2 cups of water to the oats and let them soak for 10 minutes, until soft.
• Drain any excess water from bulgur and oats, then combine grains with mushrooms, rice, cheeses, flour, yeast and spices in blender or food processor and pulse 4-5 times until ingredients are chopped fine, but not pureed.
• Pour mixture into a bowl with the onion and cornstarch, and mix well.
• Preheat oven to 300F and set a large skillet over medium/low heat.
• Spray the skillet with spray.
• Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3"-4" patty that is approximately 1/2" think.
• Cook the patties in batches for 2-4 minutes per side, or until light brown on the surface.
• When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven.
• Be sure to turn them over halfway through the cooking time.
• Freeze when they have cooled.
• To serve: Can be reheated in pan; grilled; or microwaved for 30-35 seconds and then toasted.

Steps:

• Add the boiling water to the bulger wheat in a small bowl and let sit for about 1 hour.
• Steam the quartered mushrooms for 10 minutes.
• Remove.
• Steam the onions for 10 minutes.
• Remove.
• Keep mushrooms and onion seperate.
• Add 1/2 cup water to the oats and let them soak for 10 minutes.
• Drain excess water from oats and bulger.
• Combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse 5 times or until ingredients are chopped fine but NOT pureed.
• Pour mixture into a bowl and add the steamed onion and cornstarch, mix well.
• Preheat oven to 300 degrees.
• Lightly oil a baking sheet.
• Lightly oil a skillet.
• Form mixture into patties and brown in skillet on both sides and remove to baking sheet.
• Bake for 25 to 30 minutes, turning half way through baking.
• These can be frozen after cooled.