After consulting with Ed DeHorse we decided to post this recipe. As Ed put it, “…besides, it’s a good alternative to horse meat!” At the club we had a session on Burgoo, but never had the discussion arrived at oatmeal burgers. Usually, other more pressing topics compete for air time. A CHIP fan, Tina Vestal, posted a recipe for oatmeal burgers on Facebook. We included it here in case you are not one of those 600,000,000 Facebook subscribers.

Tina Vestal Serves 8 – Vegan

Ingredients:
3 stalks celery, diced
1 small onion, diced
1/4 cup low sodium soy sauce
1/4 vegan worst shire sauce
2 tsp. onion flakes
2 tsp. garlic powder
1/2 tsp. ground black pepper
3 cups old-fashioned rolled oats
12 oz. mushrooms, finely chopped optional
1/2 cup whole-wheat flour keeps low fat or 1/2 ground walnuts for richer/fatty taste!

1. Bring 4 cups water, celery, onion, soy sauce, onion powder, garlic powder and pepper to boil in pot over high heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms and flour and cook 5 minutes more. Transfer to bowl, and chill. I used a patty maker that I used to use for beef, makes nice bun size burgers that DON’T SHRINK!

2. Preheat oven to 350 degrees F. Coat baking sheet with cooking spray. OR use parchment paper…Shape mixture into patties, and bake on prepared baking sheet 15 minutes. Flip, and bake 10 minutes more. Serve with all the “fixins”

3. Reheat if necessary: Heat grill to medium-high. Place foil on grill and coat with cooking spray. Grill burgers on foil 7 minutes per side.