Oatmeal-Tofu Veggie Burgers

I was craving veggie burgers tonight but didn't have the greatest selection of stuff in my pantry. It's amazing and amusing what can happen when faced with bits of this and that.

I combined ideas from previous burger-making recipes to go with what I had to work with: firm tofu, some oatmeal, a few nuts, shredded carrots and onions and stuff, and then smushed it all together in the food processor.

Sorta turned to mush, but the texture held together nicely.

This attempt isn't my finest burger, they're awfully flat and thin, but my kids liked them and they did turn out quite tasty, I think you'll enjoy them.

Oatmeal-Tofu Burgers

1 package firm, water-packed tofu, drained and mashed a bit
1/4 cup pecans
3 large white mushrooms, chopped (not portabellos)
1/2 cup oatmeal
2 Tbsp gluten flour (like you make seitan with)
1/4 cup carrots, shredded
1/2 a medium white or yellow onion, chopped fine
1 tablespoon sesame or sunflower seeds

Mix in the bowl of the food processor by pulsing on and off, until well mixed, but try not to turn into complete paste.

Stir in seasonings.
Season with:
1 teaspoon soy sauce
1/4 tsp sage
couple shakes black pepper
1/4 teaspoon garlic powder or one crushed clove
1 tsp onion powder

You may want to taste and make sure they are salty enough, add some if needed, they will be more bland after cooking.

Form about 6 large patties or if too moist, just spoon into a circle in a hot, well oiled skillet, and cook slowly over medium heat. Cook the first side with the lid on, then remove lid for the second side.

My kids ate these before I got a chance to take a picture of one on a bun all purdy with all the "fixins"... so just imagine that part. They'd be good baked with a mushroom gravy I bet, too!