With bold flavors and a satisfying texture from the addition of steel cut oats, these vegetarian burgers will satisfy even the most-skeptical meat-eaters in the crowd. Don’t have a big gang to feed? No problem – they freeze well and can be quickly cooked or reheated for an easy weeknight dinner.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 burgers
- 1/2 cup steel cut oats cooked (125 ml)
- 1 onion medium, finely diced
- 2 cloves garlic minced
- 1 carrot grated
- 1 tsp cumin ground (5 ml)
- 2 tsp chili powder (10 ml)
- pinch salt
- 1/3 cup barbeque sauce (80 ml)
- 1 1/2 cups quick oats (375 ml)
- 1 19 oz beans (canned) black, pinto or kidney, drained (540 ml)
- 1 Tbsp canola oil (15 ml)
- In a non-stick skillet, sauté onion until softened.
- Add garlic and carrot and sauté for about a minute. Stir in spices and steel cut oats. Cook, stirring, until oats are well incorporated.
In a mixing bowl, mash the drained beans with the barbeque sauce.
- Add the cooked oat mixture and the dry oats and mix well. Let the mixture stand for 10 minutes to firm up.
- Heat oil in a non-stick skillet and cook patties for approx. 5 minutes per side, turning only once.
- Serve on oat buns with your favorite toppings.
- Burgers can be frozen, cooked or uncooked, for up to 1 month.