Friday, October 25, 2013

Oatmeal Burgers

My mom has been making these for YEARS.  She sometimes substitutes the mushroom soup with a sweet tomato soup base which I actually like better.  I haven't perfected the mixture yet due to the egg substitution.  The patties didn't seem to hold together as well as the original egg version so I'm definitely up for suggestions!  Kevin loved the burgers ....... so I may try Flax seed and water vs. "Ener G" egg replacer on the next batch.

Oatmeal Burgers

1            cup oatmeal , can be quick oats
1            teaspoon salt
1            teaspoon sage
1            medium onion, diced
              Substitute for 3 eggs
1            can vegan cream of mushroom soup (I used Natural Imagine Creamy
              Portobello Mushroom Soup)
1            can mushrooms or fresh sautéed mushrooms
              olive oil for frying

In medium bowl, mix oats, salt, sage and diced onion together.  Add “egg” substitute and mix together.  Form mixture into patties (as small or large as you like). 

In frying pan, fry burgers till brown on both sides.  In a baking dish, add some of the vegan cream of mushroom soup and some of the mushrooms to the bottom of the dish.  Place the burgers on top then add the remaining soup and mushrooms over patties.

Bake at 350 degrees for 1/2 hour.

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