Oatburgers Food

SPEEDY OATMEAL BURGERS

Steps:

• Mix oatmeal salt, and sage. Add onion and eggs. Drop by large spoonfuls onto a hot non-stick skillet sprayed with cooking spray.
• Brown on both sides.
• Mix soup and water, pour over burgers. Cover, simmer on low for 20 minutes.

OAT NUT BURGERS

Steps:

• Mix the ingredients together and season to taste.
• Shape into 6 burgers (more or less depending on your tastes) and fry until brown, turning once.
• I like to throw the dry ingredients into a food processor for a more uniform texture.
• I also fry only what I need and keep the rest waiting for me in a tupperware for later.
• Garlic, salt and pepper are nice seasonings to add.
• NOTE: If you find that they are mushy inside, make your patties smaller or thinner. If you shape them too large or too thick then they won't cook right.

OATBURGERS

Steps:

• Grind the nuts coarsely. Using a food processor or hand grater, shred the potato. Combine these with the remaining ingredients.
• Mix well until the mixture holds together without falling apart. If the mix seems a little dry, add some more water, a little at a time.
• Allow the mixture to sit for about 20 minutes in the refrigerator. Form into burgers and fry on a non-stick skillet or griddle. Oatburgers are great with our ketchup-see the section on Dressings and Sauces.

VEGAN OATMEAL BURGERS

Steps:

• Place first eight ingredients in a mixing bowl and toss them together.
• Pour the hot water into a small mixing bowl and add the ketchup and soy sauce and stir it up. Add the liquid to the textured vegetable protein, stir until well combined and let sit for 5 minutes.
• Add the peanut butter and mix until it is well incorporated. Then stir in the whole wheat flour (and nutritional yeast, if desired) and mix thoroughly.
• Shape the mixture into 4 flat, equal patties and keep them on wax paper.
• Coat a large skillet with a bit of canola oil over medium heat. When hot add patties and reduce heat to medium-low to slowly brown the patties (about 6 to eight minutes each side).

VEGGIE OAT BURGER

Steps:

• In a medium skillet, mix the onion, carrot, celery and zucchini with the 1 tablespoon extra-virgin olive oil. Sauté over medium heat until onion is clear. Remove from heat and add the brown rice, oats and seasonings. Mix well and add the tofu, With a fork, mash the tofu into fine pieces and mix well.
• In a small bowl, combine all the liquid ingredients and stir to mix. Pour over the rice mixture and stir until moistened and evenly mixed. Shape into 8 evenly-sized patties approximately 3 1/2 to 4 inches in diameter. Dredge each patty with bread crumbs, making sure to coat both sides.
• Place the patties on a baking sheet that has been sprayed with non-stick cooking spray, then spray the tops of each patty.
• Bake in a 375 degree oven for 15 minutes. Turn the patties over, spray the tops with the cooking spray and bake another 20 minutes. Remove from the oven and let them sit for 5 minutes.
• Serve with buns or by themselves with mashed potatoes and gravy. Enjoy!

OAT BURGERS WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees. Saute the first four ingredients in a covered saucepan. While they are sauteeing, bring to a boil all the other ingredients except the oats.
• Lower heat, add the sauteed vegetables, and add the oats, one cup at a time, allowing each cupful to sink a little before stirring gently. Cook up to five minutes--until mixture starts to stick to bottom of pot.
• Set aside to cool. It's much easier to form the patties if the mixture has cooled at least 10-15 minutes.
• Form into patties, place on oiled cookie sheet, bake at 350 degrees for about 45 minutes, turning once after about 20 minutes.