Total Time
Prep 20 mins
Cook 40 mins

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:

Ingredients Nutrition


  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!


Most Helpful

I just made these yesterday and they came out amazing. I doubled the recipe because I grated to much carrots. I only made a couple changes. I added one block of firm tofu and one box of firm silken tofu. I also added homemade vegan chic'n style seasoning. I love this recipe and I'm going to make it for mother's day. Thanks for the recipe.

holagurl4sure May 05, 2013

This was a lesson in patience. I couldn't get the burgers to keep their form and eventually ended up having to pan fry them as they were taking too long to bake. We felt the mixture needed an extra dose of seasonings-perhaps doubling the cumin and nutritional yeast for example. A squirt of chipotle Tabasco enhanced the taste. Maybe fresh herb like cilantro or basil in the mix would help...? It was however another interesting "lab" experiment and the best part was ~Tasty~ loved these. Eating the leftovers tomorrow for breakfast. Reviewed for Veg Tag August.

COOKGIRl August 31, 2010

"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 to freeze some. Thanks again!

magpie diner August 11, 2010

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