Basic Oatburger

These oatburgers have earned a loyal following for good reason. They’re vegan, budget-friendly, and have a satisfying chew that holds its own on a bun with all the fixings.

Rolled oats soak up a savory broth of water, soy sauce, oil, diced onion, Italian seasoning, garlic salt, ground nuts, and nutritional yeast.

Once cooled, the mixture firms up enough to shape into patties using an oiled mason jar lid (a trick that gives you perfectly uniform rounds every time).

Baked and flipped every 15 minutes, they develop crispy edges and a firm center that won’t fall apart when you pick them up.

Variations

• Add a tablespoon of smoked paprika to the broth for a deeper, smokier burger.
• Mix in cooked black beans or lentils for extra protein and a heartier texture.

Kitchen Tips

• Don’t stir the oats after adding them to the boiling liquid. Just let them sit and absorb. Stirring releases too much starch and makes the mixture gummy.
• Oil the mason jar lid generously before shaping each patty. The mixture is sticky when warm.
• Serve with ketchup for a classic bite or smother in mushroom gravy for something more substantial.