Chicago Diner Burger
By Mary McDougall
Vegetarian burgers made without soy, tofu or beans are hard to find, so when I found this recipe online I had to try it immediately. The recipe also included a very high fat dressing (Red Pepper Aioli) to serve over the burger, which I modified into a much lower fat version (recipe here in Dips and Spreads). The sauce makes the burger very special so give it a try! These were a hit with all of my family members, although some of them preferred the burger with more traditional burger toppings.
Serves: Makes 14-15 bugers
Prep Time: 30 min
Cook Time: 45 min
1 Place the water in a large pot with the onion, celery, soy sauce, vegetable broth, onion powder and garlic powder. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in oats, mushrooms and flour and cook 5 minutes longer. Transfer to a bowl and chill for at least 1 hour, preferably longer.
2 Preheat oven to 350 degrees. Use silicone mats or parchment paper to line baking sheets (see hints below). Shape mixture into burger sized patties and place on baking sheets. Bake for 15 minutes. Remove from oven and let rest for 5 minutes (see hints below). Carefully flip over and bake 10 more minutes.
3 Before serving: Place baked patties on a non-stick griddle and grill for about 7 minutes on each side, until browned. Serve on buns with Red Pepper Aioli.
Hints: There are quite fragile until after they are baked, so use extra care when flipping them for the first time. I found it worked best if I let them rest out of the oven for at least 5 minutes before trying to loosen them from the pans. Silicone baking mats that fit into the bottom of your baking pans work well for this recipe.