Scrumptious burgers are an American classic. However, these burgers are much cheaper and much healthier than store-bought vegeburgers. As a bonus, they freeze well, so you can pull a few out of the freezer when you need a quick meal.
4 1/2 cups rolled oats
4 1/2 cups water
1 cup walnut meal (make your own with almonds and a food processor)
1/4 cup Bragg’s liquid aminos (or soy sauce)
3 tablespoons olive oil
1 1/2 teaspoons sage
1 teaspoon basil
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1. Combine the oats, water, and Bragg’s and simmer for 10 minutes.
2. Remove from heat and add the rest of the ingredients. Mix well.
3. Form patties on a sprayed/oiled cookie sheet.
4. Bake for 10 to 20 minutes at 375 degrees, then flip and bake for 10 – 15 more minutes. (Time may vary according to thickness and your oven.) Enjoy!
Efficiency Tip: Instead of grinding nuts and chopping the onion, place water and all ingredients (except oats and bulgur wheat) in a blender. Cover and turn on for 2 or 3 seconds, just long enough for all to go through the blades and get chopped fine, but not pureed. Then proceed as in Step 1.
Variation #1: Try adding 1 tablespoon each of molasses and tomato puree for a richer flavor.
Variation #2: Make a chili burger by replacing the sage with 1 teaspoon cumin and 1 tablespoon chili powder, or 1⁄2 package of mild taco seasoning.
Note: Be sure to get plenty of flavor in your burger! Remember, it is usually eaten in a bun with burger fixings, and if the burger is bland, you will hardly know it’s there.
Ready in about: 45 minutes
Makes: 15 to 20 pattiesa
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