Veggie Oat Burger Recipes

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!

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).

BEST EVER VEGGIE BURGER

Steps:

• Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

VEGAN BLACK BEAN BURGERS WITH OATS

Steps:

• Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
• Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
• Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
• Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.