Jenkins 1
Sally Jenkins
Professor Smith
English 101
January 3, 2010
Gardenburger: How to Survive Meatless Fridays
Whether you’re skimming the menu at the local pub or wandering the aisles of the grocery store, trying a new veggie burger, is risky business. It’s impossible to tell what’s going to come out of the kitchen or box. Even if the ingredients are listed clearly—black beans, mushrooms, vegetables, chickpeas, et cetera—there’s about a fifty-percent chance of success. Hiding between those two buns could be a firm, juicy patty, or you could find a pile of mush that requires a fork to eat. Luckily, if you’re at the grocery store, there is no need to gamble. There’s the original Gardenburger.
A Kellogg’s product from Battle Creek Michigan, this patty comes in a variety of flavors: original, black bean chipotle, sun-dried tomato basil, and veggie medley. The original recipe, which comes in a four-pack for under five dollars, is made from a combination of brown rice, rolled oats, wheat bulgur, onions, and various mushrooms and cheeses. This twenty-five-year-old burger, made from Kosher, all-natural ingredients, can be prepared in two minutes in the microwave or ten minutes in a non-stick pan.
One thing the original Gardenburger does right is the texture. If cooked properly, it actually…show more content… Some veggie burgers require so much preparation time and culinary skills, but the Gardenburger just needs a spray of Pam and a medium-temperature pan. Ten minutes and one flip later, the burger is ready. This means it’s a great last-minute supper. It also means if a restaurant is serving the Gardenburger, it’s relatively difficult to mess up. It’s not just the speed that makes it easy. The burger stays intact, so there’s no fancy spatula work required. Man-handle that patty if you must; it will stay in one piece. This quick, and fuss-free preparation makes a busy life a little bit
