Oatburgers with Mushrooms
Yield
20 servingsPrep
20 minCook
45 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
diced |
|
| ½ | pound |
mushrooms
diced |
|
| ¼ | cup | vegetable oil |
|
| 4 ½ | cups | water |
|
| 1 | teaspoon | garlic powder |
|
| ½ | teaspoon |
basil
dried |
*
|
| ¼ | cup | nutritional yeast flakes |
*
|
| ½ | teaspoon | sea salt |
|
| ⅓ | cup | soy sauce, tamari |
|
| ¼ | teaspoon | oregano |
|
| ½ | teaspoon | thyme |
*
|
| 5 | cups |
rolled oats
old fashioned |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
Sauté the first four ingredients in a covered saucepan.
While they are sautéeing, bring to a boil all the other ingredients except the oats.
Lower heat, add the sautéed vegetables, and add the oats, one cup at a time, sallowing 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 to 15 minutes.
Form into patties, place on oiled cookie sheet, bake at 350℉ (180℃) for about 45 minutes.
Turn once after about 20 minutes.
Makes about 20- 25 burgers.
Some further suggestions are dill, parsley, celery, green or red peppers in place of the mushrooms.
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