Veggie oat-burgers

Yield: 1 Servings

Measure Ingredient
4 cups Water
½ cup Salt-reduced soy sauce or tamari
½ cup Nutritional yeast
1 large Onion diced
½ tablespoon Garlic powder
1 tablespoon Each Oregano and Basil, dried
1 teaspoon Liquid smoke (optional) Mushrooms, fresh or canned (optional) 1/4 c to 1 c
4½ cup Old fashioned rolled oats

Bring all ingredients except the oats to a boil. Turn heat to low and stir in 4½ cups rolled oats. Cook for about 5 minutes until the water is absorbed. Don't overcook. If it is too soupy, add some oats at about 5 minutes and cook for only a few more minutes until thickened. Fill a rectangular non-stick baking pan with the mixture (makes square patties, easier than forming little circles). The pan could be anywhere from 9 x 18 inches (22½ X 45 cm.), 12 inches (30 cm.) square or larger to make patties about a half-inch (1.3 cm.) thick. If too thin they'll be tough and will dry out. Total cooking time is 45 minutes. Bake at 350 F. for 25 minutes. Then use a utensil that won't scratch your pan to cut the giant burger into 3½" to 4" (10 cm.) square burgers and flip them over. Cook another 20 minutes.

Serve in buns or as a main course, hot or cold. Can be frozen.

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