Kasha & Oat Garden Burgers |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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These meat free sandwich fillings are better than the kind in the store because you can choose your own spices & use your favorite veggies & nuts.They have a rich roasted flavor that we love in pita pockets & in grilled sandwiches. We are not vegitarians; we eat these because they are yummy. Ingredients:
5 1/4 cups water |
4 -5 bouillon cubes (to taste) |
1/4 cup olive oil |
1 cup dried kasha (toasted buckwheat grouts) |
3 1/2 cups rolled oats (not quick oats) |
2 tablespoons dry onion flakes |
1/2 teaspoon dry oregano leaves |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
2 cups shredded assorted fresh vegetables |
1/2 an onion, minced |
1 garlic clove, minced (optional) |
1 (6 ounce) can mushrooms (drained & minced) |
4 -6 tablespoons sesame seeds |
1/4 cup sunflower seeds or 1/4 cup finely chopped nuts |
1/4 cup grated parmesan cheese or 1/4 cup vegan mozzarella cheese or 1/4 cup vegan mozzarella cheese |
1 tablespoon vegetable oil |
salt & pepper |
veg. oil cooking spray or melted butter, & pastry brush |
cookie sheets lightly greased & coated with cornmeal (prevents sticking) or semolina flour (prevents sticking) |
Directions:
1. I like to make this a two day project, the first day I cook the grain mixture & put into the frig over night. The second day I make the veggie mixture & bake the burgers.
2. In a large heavy bottom sauce pan bring the 5 and 1/4C water to a BOIL.
3. ADD bullion cubes, onion flakes,1/2 tsp dry oregano leaves,1/2 tsp onion powder,1/2 tsp garlic powder.
4. STIR into boiling water 1C kasha, 3 and 1/2C oats and 1/4C olive oil
5. SIMMER for aprox. 15 minute stirring frequently, until a very thick sticky mixture is formed.
6. REMOVE from heat and set aside to cool, overnight or until mostly cool.
7. HEAT canola oil in Sauté pan over medium heat. Sauté onions & Garlic for about 2 min (stir frequently).
8. ADD shredded veggies. Sauté until soft.
9. ADD Sesame & Sunflower seeds & minced mushrooms, sauté for 5 more min (stir frequently).
10. (Optional) MIX in any favorite seasoning you may wish to use.
11. In a large bowl MIX veggie mixture & oat mixture until it is thoroughly blended.
12. COVER & Let stand for 1 hour in fridge. (Be sure both mixtures cool enough to handle comfortably.).
13. PREPARE cooking sheet with oil (or cooking spray), and coat with corn meal or semolina flour (prevents sticking).
14. SCOOP out mixture using 1/2 Cup measure to form patties, place on cookie sheet, spray top of each patty with cooking spray or paint with melted butter.
15. Bake at 400 for 25 to 35 minute or until light golden brown.(time may differ depending on veggies and nuts used, slightly crips on outside and soft on inside).
16. Cool on a cookie cooling rack if not serving immediately.
17. Garden burgers can be wrapped individually, then frozen & reheated in a toaster oven or microwave or in a dry skillet.Do not add oil when rehating it will cause burgers to fall apart.
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