Fit Fare

I looove veggie burgers. Not really the faux meat ones made with soy, but rather the ones that taste like what they are, veggies and grains. Well, at long last, thanks to the inspirational Chicago Diner recipe from The Non-Dairy Queen, I made my first attempt at homemade veggie burgers. Though totally grain and veg, they did turn out a bit meaty, and overall excellent in flavor. We did have some problem with the oat and mushroom base, as it was a bit soft on the inside, I just couldn’t get it the insides to totally set up. Perhaps a thinner “burger” is the best solution. But, really, don’t they look good?

(Recipe after the jump)

We had no buns, so I improvised with Roti, hence the odd presentation. I am definitely motivated to continue on the homemade veggie burger path, so you can expect to see more … thanks to the Queen.

Chicago Diner Burgers
(adapted from The Non-Dairy Queen, which was adapted from recipezaar.com)

1 cup diced roasted red peppers
1 small onion, diced
1/4 cup tamari
1 tsp onion powder
2 tsp garlic powder
1/2 tsp ground black pepper
1/4 tsp of salt
3 cups quick oats
4 cups diced portobello mushrooms
1/2 cup whole wheat flour

Bring 4 cups water, roasted red peppers, onion, soy sauce, onion powder, garlic powder, and pepper to a boil in a pot over medium heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms and flour and cook 5 minutes more. Transfer to a bowl and chill.

Preheat oven to 350°F; coat baking sheet with cooking spray. Shape mixture into patties and bake on prepared baking sheet for 15 minutes. Flip and bake 10 more minutes. Cool.

Heat grill to medium-high. place foil on grill and coat with cooking spray. Grill burgers on foil for 7 minutes per side. Alternately, pan fry them in just a bit of oil for 7 minutes per side over medium heat. Serve.

Post Reprinted from One Frugal Foodie, do not reprint without permissions