Rolled Oat Burgers

  • Yield 16 servings

Serve these Oat Burgers as an entree with sauteed shiitake and button mushrooms over a bed of steamed kale or as sandwich filling.


2 cups water
2 cups old-fashioned rolled oats
2 tablespoons low-sodium tamari or soy sauce
1 tablespoon plus 2 teaspoons pure olive oil
1 cup diced onions
1/2 cup grated carrots
1/2 cup diced celery
1/2 cup diced red bell peppers
2 garlic cloves, minced
2 teaspoons dried oregano
6 leaves fresh basil, minced or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper


  1. Bring water to a boil in a saucepan over medium-high heat. Add oats, tamari or soy sauce and 1 tablespoon oil. Reduce heat to low and cook 2 minutes; remove from heat and set aside.
  2. In a skillet, heat the remaining 2 teaspoons oil over medium heat. Add the remaining ingredients and saute 2 minutes or until vegetables are softened. Add to cooked oats and combine well. Chill at least 2 hours or overnight.
  3. Preheat oven to 375F. Using an ice cream scoop or 1/4-cup measure, portion the mixture. Form each portion into a ball and then flatten slightly. Place on a lightly oiled baking sheet and bake 20 minutes until golden brown.



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