Oatburgers with Mushrooms

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