1/2 cup plus 2 tablespoons celery, diced
3/4 cup small onion, diced
2 tablespoons low sodium soy sauce
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground black pepper
1 1/2 cups old-fashioned rolled oats
4 oz. mushrooms, finely chopped
1/4 cup whole-wheat flour
In a large saucepan bring 2 cups of water, celery and onion to a boil. Reduce heat and simmer for 5 minutes.
Stir in the soy sauce, onion and garlic powders and pepper. Simmer for 5 minutes.
Stir in the oats, mushrooms and flour and cook 5 minutes.
Preheat oven to 350 degrees.
For large burgers shape the mixtures into 1/3 cup patties and place on a silicone pad (or parchment paper) lined cookie sheet. Bake for 15 minutes, turn and bake for another 15 minutes or until done.
These burgers really stick together well and they are very substantial. You might like to serve these with “Thick Potato Chips” and a salad. Use ketchup (sweetened with agave) and mustard to complete the meal.