Burger
INGREDIENTS
3 cups cooked oatmeal – I use old fashioned rolled oats
1/2 cup water plus more if pan dries up while sautéing the onions and garlic. Use reverse osmosis water if available
1 onion, finely diced
6 cloves garlic, peeled and finely chopped
1 15 ounce can chickpeas, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 teaspoon turmeric
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon freshly ground black pepper
Optional 2 teaspoons of Sriracha sauce
DESCRIPTION
The trick to this is the hold time while cooking. Since the burgers are loose due to the oatmeal being cooked and the absence of bread crumbs or other dry binders, they don’t firm up until the last part of cooking.
DIRECTIONS
Cook oatmeal per instructions and set aside.
Water sauté onions and garlic until onions are translucent.
Add all ingredients to a medium-sized bowl, pulverize the beans into the mix with a potato masher to desired consistency and cover bowl. Place in refrigerator for at least one hour or up to overnight.
About 15 minutes before you’ll cook these preheat your oven to 350 F.
Prepare your baking sheet with parchment paper or cooking spray.
Using a half cup measure that is greased with cooking spray (you do have to use it here because this burger is quite loose at this point) form burgers by filling the cup with the mix, leveling with a spatula and placing on parchment paper.
Repeat this process until the mix is gone.
Place sheet in the oven for 30 minutes and then remove the sheet from oven.
Let the sheet cool on the counter for 10 minutes. This allows the burgers to set up before you flip them and cook the other side.
After rest period flip the burgers, place sheet back into the oven using potholders if the sheet is still hot. Best to assume it is still hot.
Remove burgers from oven and allow to set for at least 10 minutes. They will now hold their shape and you can serve them or allow them to fully cool and refrigerate or freeze them for later use.