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.
Preparation: 10 min
Cooking: 20 min
- Chopping boards and knives
- 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
- 1 tsp chilli pieces, finely chopped
- Chop onions into small cubes and fry in one or tablespoons of oil until glaze.
- Take off the heat and add the oat flakes, stock powder and water.
- Let the mix soak for 10 min, mixing occasionally.
- Take the mix out of a pan and put it into a bowl.
- Mix in eggs, cheese and parsley to form a dough.
- Use damp hands to form burger patties
- Fry them in oil until browning
- 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!!!