No-meat all yum Burger Pattie – The Oat burger

Now just before Christmas, I am turning towards other things than this blog. There may not be many posts from now until early in the New Year, but then I shall pick this blog up again. I hope you have enjoyed my recipes and thoughts so far. For now, I thought a recipe well suited for the BBQ season would be a nice final for this year. I may cook it soon again and will also add some pictures for teasing, but it really is an easy recipe. A friend gave it to me about 20 years back and I only tried it out this year. Funny, how long things sometimes take, but I am glad I kept it for all those years.
The vegetarian among us know it all too well. Meat doesn’t define taste. I met quite a few vegetable-haters, who ended up loving at least some of my or friends dishes mostly or entirely out of vegetable and plant food. One even did try my family-recipe’s pea soup. That person was a declared pea-in-any-form-hater, who got lured into the kitchen by the yummy smell. He was welcome, but not even actively invited to taste the soup – so much for he hated peas in every form. The soup had but a small amount of chicken in it. Not meat, but well balanced ingredients, well seasoned, combined to a great taste and texture create taste. And this is what this patty does. But beware – this is not meat, even though it resembles a normal burger patty in many juicy, yummy ways. The oats and cheese, however are very very filling!


Recipe: All Yum  – The Oat Burger

Juicy, tasty patties, well suited for a BBQ, or as a snack, or to go as a mains.

Serves 2

Preparation: 10 min
Cooking: 20 min

  • Pan
  • Whisk
  • Chopping boards and knives
  • Bowls

Ingredients

  • 1/2 onion, brown, chopped into small chunks
  • oil for frying (onions and patties)
  • 50 g oat flakes, rolled, thick
  • 50 g oat flakes, rolled, quick
  • 1 tsp vegetable stock powder
  • 125 mL water, warm
  • 1 egg
  • 50 g cheese (try different types e.g. Gouda, strong Swiss ones), grated
  • 1 tsp parsley, fresh, finely chopped
  • extra water to dampen hands

Optional

  • 1 tsp chilli pieces, finely chopped

Procedure

  1. Chop onions into small cubes and fry in one or tablespoons of oil until glaze.
  2. Take off the heat and add the oat flakes, stock powder and water.
  3. Let the mix soak for 10 min, mixing occasionally.
  4. Take the mix out of a pan and put it into a bowl.
  5. Mix in eggs, cheese and parsley to form a dough.
  6. Use damp hands to form burger patties
  7. Fry them in oil until browning
  8. Enjoy as a snack, as a burger or with a meal.

The quantity of water is paramount here. Too much makes the burger dough too wet, too little makes the oats too hard in consistency. However, 125 mL is half a (metric Australian) cup and should be easy to measure. You may add different types of cheese, try coarsely grated parmigiano reggiano or blue cheese – enjoy!!!

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