Don't have any store-bought veggie burger or hamburgers in the freezer? Fear not; these Easy Veggie Burgers will be gobbled up in no time. You'll not miss the purchased burger in these tasty morsels.
When the boys were young store-bought veggie burger or veggie hamburgers were a rare treat as they were hard to find in the local stores and if I did have any I kept them for special occasions. Now, of course, you can buy the stuff at any major grocery store, even where I live. I have a load of Veggie Ground Round in the freezer and several packages of various brands of veggie hamburgers that I can thaw at a moment's notice and make whatever calls for that ingredient. But, as I said, I didn't have that convenience when the boys were young and wanted veggie burgers for supper. Being a wonderful mother I wanted to oblige my two darlings so I came up with these Easy Veggie Hamburgers. They could be called Oatmeal Patties, because they do contain a high ratio of oatmeal to the other ingredients, but some people may be put-off with the thought of oatmeal for dinner or supper, ha,ha. But my Scottish heritage certainly allows for oatmeal at any meal. Don't worry if you don't like oatmeal. You really won't realize the meaty texture is actually from the oats.
These patties are delicious in burger buns with your favourite condiments or can be served with gravy, potatoes and vegetables for a fine dinner entree. And any left-overs can be reheated or used cold in a sandwich. Over the years we've gobbled up hundreds (maybe thousands) of these tasty patties in burgers, and sandwiches. They are "yummy good" as my grandchildren would say.
If you really like (love) mushrooms, add a drained can of mushroom pieces and stems to the mixture for Double Mushroom Burgers.
Easy Veggie Hamburgers or Dinner Patties
2 cups regular oatmeal, uncooked
1½ cups bread crumbs, whole wheat if possible
½ cup grated cheddar cheese
1 medium onion, chopped fairly fine
1 teaspoon salt OR ½ teaspoon garlic salt and ½ teaspoon seasoning salt OR 1 teaspoon hamburger/steak seasoning
1 teaspoon savoury or any favourite herb to taste
1 can mushroom soup or can use milk to moisten
Oil for frying
In a large bowl, mix all ingredients together. Form into patties using about ⅓ cup of mix for each burger/pattie. An ice cream scoop works well for this. Fry in small amount of oil, keeping patties flat. Fry slowly on low heat. Serve on hamburger buns with your favourite condiments. If burgers are not on the menu serve with gravy, potatoes and vegetables. These burgers are also delicious served as a cold sandwich with salad dressing, lettuce, tomato, and cheese slices.
Any left-over patties can be frozen for future use.
Makes 12 burgers/patties.
Double Mushroom Burgers: Add 1 can of drained mushrooms pieces to the ingredients and serve as usual or serve as patties in a sauce or gravy.
Place all ingredients in large bowl and thoroughly mix together.
Form mixture into patties using about ⅓ cup of mix for each burger/pattie. I like to use an ice cream scoop.
The recipe makes 12 veggie burgers. The patties may also be heated in gravy and served with mashed potatoes and vegetables or use them cold in a sandwich. Left-over patties can be successfully frozen.
Your family will love Easy Veggie Burgers.