Veggie Oat Burger

Sharon123's Note:

A recipe gotten from the Micheff Sisters “Father’s Day Special" on 3ABN.They say,"These patties are not only good in a sandwich, but they are great for an entrée too. I like to serve them with mashed potatoes and gravy. They are also nice to take on a picnic or put in your lunch, as they taste good hot or cold. They also freeze quite well." For a demonstration on how to make these go here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 tablespoon extra virgin olive oil
• ½ cup onion , finely chopped
• ¼ cup grated carrot
• ¼ cup celery , finely chopped
• ¼ cup grated zucchini or ¼ cup summer squash
• 1 cup cooked brown rice
• 1 ½ cups quick oats
• ½ teaspoon garlic powder
• ½ teaspoon cumin powder
• 1⁄8; teaspoon cayenne powder
• 1 tablespoon nutritional yeast flakes
• 1 (12 1⁄3; ounce) package firm tofu or 1 (12 1⁄3; ounce) package extra firm tofu
• 1 teaspoon all-purpose vegetable seasoning (VegeSal is good)
• ½ cup water
• 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
• breadcrumbs , for coating the patties

Directions:

1. 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.
2. 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.
3. Place the patties on a baking sheet that has been sprayed with non-stick cooking spray, then spray the tops of each patty.
4. 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.
5. Serve with buns or by themselves with mashed potatoes and gravy. Enjoy!

Reviews

[magpie diner]

"I like these as much as I like dogs", that's huge praise from my 6 yr old! These worked out really well, thanks for sharing. We had them as an entree with salad. Love the use of oats in this recipe. I used firm silken tofu, so the consistency was probably a lot different...I had no trouble getting them to hold together (altho very sticky), and they pan fried beautifully. They were probably softer inside than you would want as a 'burger' due to my sub, so if I was intending to eat these in a bun, I'd stick with the regular firm tofu. I found this made quite a bit, 12 medium-ish patties.....able to freeze some. Thanks again!

[Enjolinfam]

Delicious and nutritious! I made these into mini burgers as I could only find mini buns at the store. My DD's loved these! My poor girls are subject to always trying new things I find on Zaar and wanted to make sure this one would be repeated. ;) These are crumbly and difficult to get to stick together - as I expected with them being vegan and no egg added - but as long as you are careful with them they'll stay together well enough and once you taste them it won't matter if they are a little crumbly! These had the same texture as my walnut "meatballs" so I rolled a few for fun too. Thanks Sharon! Made for new Zaar tag.

[Chef #1372926]

An excellent recipe. Crispy on the outside and moist on the inside. A tasty treat - best veggie burger I have ever had.