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Vegan Gardenburgers

Amy @ thepennypantry.com
This is a vegan take on the Gardenburger that is sold in stores. Adapted from The "Copycat Gardenburger Recipe" found on Food.com
Servings 6 burgers


  • 2 TB Bulghur Wheat, dry
  • 1 lb. Button Mushrooms, quartered
  • 2/3 cup Brown Rice, cooked
  • 1/2 cup Dry Oats, Whole Rolled
  • 1/4 cup Vital Wheat Gluten Flour
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 TB Soy Sauce
  • 1 /2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 tsp Dry Rubbed Sage
  • 1/2 tsp Basil, dry
  • 1/2 tsp Oregano, dry


  • Soak bulghur wheat in one cup boiling water for one hour. Squeeze out excess water when time is up.
  • Saute the mushrooms with a splash of water until softened, adding more water if needed. Squeeze out extra water (Use the back of a spoon if too hot to touch) and reserve some of the water, may need later.
  • In a food processor, combine mushrooms, bulghur wheat, and rice. Pulse until well chopped, but not a paste.
  • In large mixing bowl, combine contents of food processor bowl with remaining ingredients. If mixture is too wet, add a bit more wheat gluten flour and/or oats. If too dry, add some of the reserved mushroom water.
    Gardenburgers cooking in skillet
  • Pre-heat oven to 300 degrees.
  • Form the mixture into 6 equal patties.
  • In a non-stick skillet on medium high, (lightly oiled or not), pan fry patties on both sides until lightly browned. Transfer to a baking sheet with a silicone liner. Then, bake for 20 minutes in the oven until set. I use a non-stick silicone liner placed on top of a baking sheet.
    gardenburger mixing ingredients in a bowl
  • Serve on a bun with your choice of condiments. Enjoy! :)
    gardenburger slider close-up