Oat Burger

Oat Burger

Whenever I make oat burgers, people ask for more.  I have a hard time resisting them myself.  Most people who despise the thought of eating anything vegetarian, are pleasantly pleased with these.  I can’t say everyone, however.  My brother in law is a heavy chicken and meat eater and when he tried these he was not  into them.  After visiting his doctor he received a warning regarding his colon.  Now he is probably more open to trying my oat burgers and learning to like them.

Don’t wait to hear that you need to add more fiber to your diet before you give this recipe a try.  It looks lengthy but it’s actually really easy.  I just try to give so much detail so you can get it right the first time.  Cooking times will vary depending on your oven and what type of oats you use.  So just keep all of that in mind.  If you have any questions, feel free to post them below!

 

Oat Burger

5 cups water

¼ cup oil

2/3 cup Braggs Amino Acids or any other soy sauce brand you like

1 TBSP Garlic powder

2 tsp Onion powder

¾ cup walnuts chopped

¼ cup sunflower seeds

¼ cup Nutritional Yeast Flakes

1 TBSP dried Basil

1 tsp grounded coriander

1 tsp rubbed sage

4 cups regular rolled oats (see my note below)

 

Bring to a boil all the ingredients EXCEPT the Oats.

Add oats during rapid boil. Simmer for 3 minutes.

Set aside to cool.

Preheat oven to 350*F – 400 *F (it depends on your stove and texture preference see note below.)

Form into burgers and bake on cookie sheets or jelly roll pans until lightly golden on both sides : ) I scoop about a  1/2 cup of mixture and form them into patties.  You can use a lid from a jar to get them nice and round.  I sometimes line the a lid with cling wrap so the mixture comes out easy and I just pull the wrap off.  Just another tip for you.

 

IMPORTANT to NOTE!!!!!!!!!!!!!!!!!!!!!!!

I don’t use rolled oats, I prefer the quick because it sticks together better.

I use MORE than the oats called for because I use the Quick oats. If I don’t use the walnuts and sunflower seeds I end up adding even more oats.

This is the trick, when you add the oats you watch it thicken. Add a bit more until your spoon will stand upright in the mixture and not move. It’s a very thick oatmeal. When it cools, it will thicken more. If you get some dry oats that don’t coat, you’ve used too much. So just play with it. When you form them, they’ll be just fine.

Another trick is to use parchment paper.  By using parchment paper to line your sheet, you don’t have to grease it with oil or non-stick spray.

I bake mine at 400*F for about 15 – 20 minutes on both sides. So you have to consider your oven and the texture you like. I like mine dry, hubby like’s his moist.  I found that cooking them at 350*F keep them too moist.  When I do it at 400*F I find that if I leave them in a little longer, they crispy on the outside but if I do 20 minutes on one side and 10 minutes on the other, hubby is quite pleased with the moistness of the burger.

If you try this recipe let me know how they turn out!!!!

 

  1. Carla
    CarlaMay 12, 2011

    Oh, and I forgot to mention, you can vary this recipe so that it can act as a burger crumble for lasagna, tacos, or spaghetti. The possibilities for this recipe are endless.

  2. sarah
    sarahApr 02, 2014

    Can I pre-make it two days in advance to serve later? If so, should I cook over the stove, form patty, freeze, then fry/bake later? OR should I cook, form patty, fry/bake, THEN freeze to re-heat later?

    • Carla
      CarlaApr 05, 2014

      Sarah, the latter is best in my opinion. After baking, I freeze them (after they have cooled). When I need them I spray water over them and reheat in the oven. I spray them to keep them moist.

      Another thing to do is bake them on both sides for half the time. Then after cooling, freeze them. Then when you need them take them out of the freezer and finish baking them. This way they won’t get the “well done” look.

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