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Garden Burgers for Your Freezer - OAMC

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“For those of you those of you that have looked at the price in the freezer section or bought veggie burgers you know they cost far more than it takes to make them. This makes about 24 so you can freeze them and have them whenever you want! I would suggest making a smaller amount and adjusting the taste to your desire...these are good for me!”
1hr 15mins

Ingredients Nutrition


  1. Add 1 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour.
  2. Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion.
  3. Steam onions for 10 minutes or until pieces are translucent.
  4. Keep these separate and set aside.
  5. You can also microwave each one covered for 8 minutes.
  6. Use the water left over as part of the water for the oats below.
  7. Add 2 cups of water to the oats and let them soak for 10 minutes, until soft.
  8. 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.
  9. Pour mixture into a bowl with the onion and cornstarch, and mix well.
  10. Preheat oven to 300F and set a large skillet over medium/low heat.
  11. Spray the skillet with spray.
  12. 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.
  13. Cook the patties in batches for 2-4 minutes per side, or until light brown on the surface.
  14. 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.
  15. Be sure to turn them over halfway through the cooking time.
  16. Freeze when they have cooled.
  17. To serve: Can be reheated in pan; grilled; or microwaved for 30-35 seconds and then toasted.

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