Gardenburger Food

GARDENBURGER

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.

GARDEN BURGERS

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.

THE GARDENBURGER

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.