Wednesday, August 29, 2012

Sexy Vegan Mama's Oat Burgers

Sometimes, omnivores have a hard time understanding that vegan food can be delicious, simple, and nutritious. It's just... different.

Sure, there may be some protein in a "traditional" hamburger, but - in this day and age - it's also likely to include hormones, dyes and unnecessary fat. My Oat Burger recipe uses only a small amount of oil for frying, and is packed with protein, as well as vitamins and flavor.

I frequently make these for barbecues and summer time dinner guests, and invite my omnivorous friends to take a chance and give them a try. This... this, my friends, is another of those recipes that makes believers out of omnivores.

Unlike analog burgers, my Oat Burgers don't taste like meat, so feel free to issue that "warning" before delivering on a bun to a meat lover. However, the seasoning and flavor is divine, and the recipe makes between 10 and 12 patties, so it's perfect for entertaining or large families, like mine.

Any leftover patties may be sealed in plastic zipper bags and frozen, then reheated in a frying pan or even popped in the toaster!

Sexy Vegan Mama's Oat Burgers

1 medium onion, finely chopped
1 bell pepper (green, red, yellow or orange - your choice), finely chopped
1 - 15-ounce can kidney beans, liquid included
1/2 T. dried crushed basil leaves
1/2 T. dried crushed oregano
4 cloves garlic, minced
1/2 t. ground red pepper or paprika
1/2 t. ground black pepper
1/4 c. nutritional yeast (mini-flake or powder)
1/4 c. prepared barbecue sauce
2 egg replacer "eggs," prepared (I use Ener-G)
4 - 5 c. quick oats

Oil for frying (I use olive or canola oil)

Place chopped onion and bell pepper in a large bowl.

In a blender or food processor, puree kidney beans with the canned liquid until smooth. Add to bowl, and stir into onion and pepper.

Add in basil, oregano, garlic, red and black pepper and nutritional yeast, stirring well.

Pour in barbecue sauce and egg replacer "eggs," blending well.

Add in oats, 1/2 cup at a time, stirring after each addition, until you've developed a sticky "burger" mixture which holds its shape when squeezed into a ball. If you get a little crazy with the oats and your mixture becomes too dry, don't panic. Just add a bit of water to make it sticky again.

On a griddle or in a frying pan, heat a small amount of oil over medium heat.

Make 10 to 12 oat burgers, and cook in oil on each side until browned, then drain on paper towels.

Serve on a whole wheat burger bun, with vegan mayo, ketchup, mustard, or my spicy cream sauce, and garnish with spinach, lettuce, tomato, avocado, or your favorite burger trimmings. (You may not need an onion slice, because the onion is already in the patty!)

Mmmmmmm... Now, THAT's a burger! Serve with Sweet Potato Daddy Fries, for an extra treat!

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