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The Ultimate Vegan Oatmeal Burger (Makeover) is full of flavor, deliciously served with burger buns and garnishes or with your favorite gravy and mashed potatoes!
This The Ultimate Vegan Oatmeal Burger (Makeover) recipe is definitely a winner. They can be made in larger quantities and they freeze well.
Black beans may be substituted with kidney beans. Pecans, almonds, and cashews may be used instead of walnuts. This oatmeal burger recipe can be modified to use the herbs that you like.
These burgers are delicious served with my flavorful Baked Jicama Fries or Oven Baked Potato Wedges.
*I decided to redo the recipe to make it gluten-free as well. My readers kept asking me about substitutions and because it’s such a popular recipe I decided to go ahead and do a makeover.
This version is very delicious, my eight-year-old Daevyd, helped me to make these burgers and he enjoyed eating his burger so much. He kept telling me how good it tasted! He is very picky and he actually wanted another burger!
If you make this recipe, snap a photo and hashtag #healthierstep — we love to see your recipes on Instagram, Facebook & Twitter!
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- Energy:
- 329 kcal / 1375 kJ
- Fat:
- 10 g
- Protein:
- 14 g
- Carbohydrate:
- 46 g
Ingredients
- 4 cups water
- 1/2 cup Coconut Aminos Sauce, Braggs liquid aminos or soy sauce
- 1 tablespoon onion, chopped
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Cayenne pepper (optional)
- 4 cups quick cooking oats
- 1 cup cooked rice or quinoa
- 1 cup chopped walnuts
- 1/2 cup cooked black beans
- 1 tablespoon ground flax seeds
- Preparation:
- 30 min
- Cooking:
- 30 min
- Ready in:
- 1 h
Instructions
Preheat oven 400 degrees. Bring water to boil in a saucepan.
Add Bragg’s liquid aminos, onion , garlic, yeast flakes, Italian seasoning and cayenne pepper.
Stir in oats, cooked rice, walnuts, black beans, and flax seeds.
Reduce heat and keep on stirring until liquid is absorbed, about 2 minutes.
Remove from heat and allow to cool enough to handle.
Using a large canning jar lid including the rim, form patties placing them on a lightly oiled cookie sheet.
Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!
Notes
Can old fashioned rolled oats be used in place if quick oats?
Yes, you can Colleen.
First of all, I think you are a genius coming up with the canning jar lid idea! Really easy and they come out perfect! And these burgers are absolutely delicious! I was doubtful when I looked at them and all the ingredients but everything of yours I have tried I have really liked so I put my trust in you and was not disappointed. I highly recommend these! My husband loved them too. We are so excited to try them in other things like some of the other people’s comments recommend. They are so versatile. Really satisfied my burger craving so thank you so much Michelle and keep up the good work!
Patricia, thank you very much for your feedback, I’m so happy you tried them and wasn’t disappointed. I’m so happy that your husband enjoyed them as well.
I made the burgers they were a hit with my husband. I will be making them again. I made a few adjustments. Great Burger.
I’m so happy you and your husband enjoyed them I appreciate your feedback. Thank you.
As I site possessor I believe the content matter here is rattling fantastic , appreciate it
for your hard work. You should keep it up forever!
Good Luck.
I hope mine will work with rolled not quick oats?
These are really tasty. I’m going to freeze some and see how that turns out. Going to try adding some mushrooms and increasing the black beans. They really hold together great.
Hello Paul, I’m so happy you enjoyed them and I hope you enjoy them with the mushrooms.
We’ve enjoyed the burgers so much, I made another batch. This time I used ,sage and I really enjoyed it as well.
That’s so wonderful, thank you for your feedback Jolande, I’m so happy you enjoyed them and sage sounds wonderful.