Better Veggie Burgers

Preparation Time: 60 minutes 


1 1/4 cup old fashioned rolled oats
1/2 cup ground walnuts
1 cup water
1/4 cup tomato paste
1 med sized onion, diced
4 cloves garlic, minced
3 cups mushrooms, finely minced
2 teaspoons dried basil
2 teaspoons dried oregano
2 tablespoons fresh parsley, minced
1 teaspoon freshly ground pepper
1 cup frozen chopped spinach, thawed 	

Preheat oven to 350 degrees. 

Combine rolled oats and ground walnuts in a bowl.

In a small saucepan, whisk together water and tomato paste. Heat over medium high heat until boiling. Pour over rolled oats and walnuts. Stir well and set aside.

Heat 2 tablespoons water in a saute pan and add onion and garlic. Saute until onion is translucent. Add mushrooms, basil, oregano, parsley and black pepper and additional water if needed, to prevent sticking. Cover and cook for 5 minutes, or until mushrooms are tender.

In a large bowl, combine sauteed onions and mushrooms, rolled oat/walnut mixture and spinach. Stir well to combine. With wet hands shape 1/3 cup of mixture into a well-formed burger. Place on a lightly oiled baking sheet and repeat with remaining mixture. Bake for 15 minutes. Flip burgers to bake the other side for another 15 minutes.

Remove from oven and cool slightly. Serve on small whole grain hamburger buns or whole grain pita bread halves. Top with thin sliced, raw red onion and no-salt or low-sodium ketchup. Makes 12 burgers

Non-vegan option: Eight ounces of chopped white ground turkey can be mixed in before forming into patties for a unique flavor.

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