These are great, hearty burgers. I usually serve these to my omni guests and they go over really well--especially if you smother them in brown gravy and serve them with mashed potatoes!
This holiday I was looking for an easy alternative to the usual lentil loaf since the hubs thinks he is allergic to lentils (sad). So this year's Thanksgiving was a Shepherd's Pie. It turned out wonderfully! Unfortunately I did not snap a pic of the pie before we devoured it.
The hardest part about this recipe is waiting for the oat mixture to cool enough to handle. I have tried to make the mixture a day in advance and store it in the fridge, but that makes it a little stiff and more difficult to shape into patties. But if you are not worried about ugly burgers then it might be an option.
Speaking for shaping these into patties, I like to use a greased mason jar lid. I spray
the lid and press the mix into it with a spoon to level it off. Then
I push the flat part of the lid through the ring onto my pan. I do have to respray frequently, but it makes the burgers look nice and even. Alternatively you could grease your hands and form the patties in your hand. I have also found that using a pan liner is better than a greased cookie sheet.
I adapted this recipe from one that I got years ago from a church cooking class. They just handed out a print out of the recipe, so I am not sure who the original author is, but they are titled "Big Bertha Burgers." I have also taken the gravy recipe below from the book "Of These Ye May Freely Eat" by JoAnn Rachor found here.
4 1/2 cups Water
1/2 cup Cashews
1/4 cup Cornstarch
2 Tbl Nutritional Yeast
1/4 cup Braggs Aminos
1 Tbl Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Salt
Blend all the ingredients except 4 cups of water until smooth. Pour the blended mixture into a sauce pan. Rinse the blender into the pan with the remaining water. Bring to a light boil for 1-2 minutes, stirring constantly, until desired thickness.
PREP TIME 30 | COOK TIME 50 | TOTAL TIME 120
Water 4 cups
Braggs Aminos 1/2 cups
Nutritional Yeast 1/4 cup
Oil (optional) 2 Tbl
Italian Seasoning 1 Tbl
Basil 1 Tbl
Onion, diced 1/2 cup
Coriander 1 tsp
Sage 1 tsp
Cashews 1 cup
Oats 4 cups
In a 3 quart pot, use the oil to saute the diced onions over medium heat.
While sauteing, add all the ingredients except the oats and 2 cups of water to a blender and blend until smooth. Pour the mixture from the blender into the pot with the onions and use the remaining 2 cups of water to rinse the blender into the pot.
Bring the mixture in the pot to a slow boil. Remove the pot from the heat and quickly stir in the oats. Set aside to cool.
Preheat the oven to 375 degrees.
Using a mason jar lid, lightly greased, form into patties by pushing the lid through the ring and place onto oiled or lined baking sheets. Bake for 25 minutes on each side.
These are great burgers, but my family likes them best with gravy! I serve them either like a mock Salisbury Steak or in a Shepherd's Pie topped with the gravy and mashed potatoes!