Photo by Jennifer Davick
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.
Recipe information
Yield
Makes 14 to 15 burgers
Ingredients
4
cups water
1
onion, finely chopped
3
stalks celery, finely chopped
1
/4 cup low-sodium soy sauce
2
teaspoons onion powder
2
teaspoons garlic powder
1
/2 teaspoon freshly ground black pepper
3
cups rolled oats (not quick-cooking)
12
ounces mushrooms, finely chopped
1
/2 cup white whole wheat flour
Need to make a substitution?
From The Healthiest Diet on the Planet © 2016 by Dr. John McDougall.
Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.