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Oatburgers with Mushrooms

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Submitted by suep

Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.

YIELD

20 servings

PREP

20 min

COOK

45 min

READY

80 min

These vegetarian oat burgers get their savory, almost meaty depth from a triple hit of umami: soy sauce, nutritional yeast, and half a pound of sauteed mushrooms. Five cups of rolled oats absorb all that flavor as they cook on the stovetop, forming a thick, scoopable mixture that holds together as patties.

The cooking method is key. You bring the seasoned water to a boil, stir in the sauteed vegetables, then add the oats one cup at a time so each addition absorbs evenly. Once the mixture starts sticking to the bottom of the pot, it’s ready. That sticking is your signal that enough moisture has been absorbed for the patties to hold their shape.

Let the mixture cool for at least 10 to 15 minutes before forming patties. Hot oat mixture is too loose and sticky to work with. Once cooled, shape them firmly and bake on an oiled sheet until browned on both sides, flipping once halfway through.

This recipe makes 20 to 25 burgers, so it’s built for batch cooking. They freeze well and reheat in a skillet or toaster oven.

Pro Tips

  • Dice the mushrooms small. Large chunks make the patties fall apart when you flip them
  • Press the patties firmly. Loosely shaped burgers crumble during baking
  • Oil the cookie sheet well or use parchment paper. The oats stick without it
  • Let them cool on the sheet for a few minutes after baking. They firm up as they rest

Variations

  • Southwest style: Add cumin, chili powder, and diced green peppers instead of mushrooms
  • Garden herb: Use fresh dill, parsley, and chopped celery as the recipe suggests for a lighter, greener burger
  • Gravy topper: Serve with mushroom gravy poured over for a hearty, Salisbury steak-style meal

Ingredients

1 1
LARGE LARGE ONION
diced
½ 226.8
POUND G MUSHROOMS
diced
¼ 59
CUP ML VEGETABLE OIL
4 ½ 1.1
CUPS L WATER
1 5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML BASIL
dried *
¼ 59
½ 2.5
TEASPOON ML SEA SALT
¼ 1.3
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML THYME *
5 1.2
CUPS L ROLLED OAT
old fashioned

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 183 27% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 18%
Sugars g
Protein 15g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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