Baked Mushroom Burger
We served these to some friends and everyone loved them with swiss cheese & barbeque sauce. Buns are optional.
5/8 cup stock
2 medium onions, finely chopped
2 cloves garlic, crushed
1/2 lb mushrooms, trimmed and finely chopped
2 T oatmeal chopped as finely as possible
2/3 cups rolled oatmeal
1 T tomato paste
salt & pepper
2 T chopped walnuts
2 T wheat gluten (optional)
Coating:
milk
1/2 cup oats
Set oven to 350 degrees. Put 6 T of stock in a pan, add onion & garlic and bring to a boil. Simmer uncovered for 3-4 minutes, then add the chopped oatmeal and cook for 1 minute.
Stir in rolled oats and tomato paste & gradually pour on the remaining stock, stirring constantly. Season with salt & pepper, stir in the walnuts & gluten if using. remove from heat. Add a litte more stock or milk if the mixture is too thick; cook it over low heat for a minute or so if it is too runny. It should be a thick paste.
Separate the mixture into 8 pieces, and shape each portion into patties. The thinner the better I think. Dip each one first in milk and then in rolled oats to cover them evenly on all sides.
Place the burgers on a non-stick cookie sheet, and bake them in the oven for 20-25 minutes, turning them once, until they are well browned. Serve while hot.
We like them with swiss cheese. Also, don't be afraid of adding a bit more gluten or even some bread crumbs if you think they need to be less sticky.
5/8 cup stock
2 medium onions, finely chopped
2 cloves garlic, crushed
1/2 lb mushrooms, trimmed and finely chopped
2 T oatmeal chopped as finely as possible
2/3 cups rolled oatmeal
1 T tomato paste
salt & pepper
2 T chopped walnuts
2 T wheat gluten (optional)
Coating:
milk
1/2 cup oats
Set oven to 350 degrees. Put 6 T of stock in a pan, add onion & garlic and bring to a boil. Simmer uncovered for 3-4 minutes, then add the chopped oatmeal and cook for 1 minute.
Stir in rolled oats and tomato paste & gradually pour on the remaining stock, stirring constantly. Season with salt & pepper, stir in the walnuts & gluten if using. remove from heat. Add a litte more stock or milk if the mixture is too thick; cook it over low heat for a minute or so if it is too runny. It should be a thick paste.
Separate the mixture into 8 pieces, and shape each portion into patties. The thinner the better I think. Dip each one first in milk and then in rolled oats to cover them evenly on all sides.
Place the burgers on a non-stick cookie sheet, and bake them in the oven for 20-25 minutes, turning them once, until they are well browned. Serve while hot.
We like them with swiss cheese. Also, don't be afraid of adding a bit more gluten or even some bread crumbs if you think they need to be less sticky.
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