Second City Diner Veggie Burger

These burgers are quite fragile until after they are baked, so use extra care when flipping them for the first time. I found it works best if I let them rest out of the oven for at least 5 minutes before trying to loosen them from the pans. Use high-quality nonstick baking sheets for this recipe or line your baking sheets with silicone liners or parchment paper.

Preparing Time: -
Total Time: -
Served Person: Makes 14 to 15 burgers

HarperCollins Healthy Vegetarian Vegan Dinner Mushroom Oat Dairy Free Peanut Free Tree Nut Free

1/2 teaspoon freshly ground black pepper
4 cups water
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup low-sodium soy sauce
1 onion, finely chopped
1/2 cup white whole wheat flour
3 stalks celery, finely chopped
3 cups rolled oats (not quick-cooking)
12 ounces mushrooms, finely chopped

Carbohydrate 17 g(6%)
Fat 1 g(2%)
Fiber 3 g(11%)
Protein 4 g(8%)
Saturated Fat 0 g(1%)
Sodium 170 mg(7%)
Calories 91

PreparationPlace the water in a large pot with the onion, celery, soy sauce, onion powder, and garlic powder. Bring to a boil, reduce the heat, and simmer for 5 minutes. Stir in the oats, mushrooms, and flour and cook 5 minutes longer. Transfer to a bowl and chill for at least 1 hour, preferably longer.Preheat the oven to 350Â°F.Shape the mixture into burger-sized patties and place on the baking sheets. Bake for 15 minutes. Remove from the oven and let rest for 5 minutes. Carefully flip over and bake 10 more minutes.Before serving, place the baked patties on a nonstick griddle and grill for about 7 minutes on each side, until browned. Serve on buns with topping of your choice. From The Healthiest Diet on the Planet Â© 2016 by Dr. John McDougall. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Second City Diner Veggie Burger

Ingredients

Nutrition facts