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Pecan and Oatmeal Patties/Burgers

What you need: 

1 onion, chopped
1 tablespoon oil
2 cups dry oatmeal
1/2 cup dry whole wheat bread crumbs
1 cup pecans, chopped or ground
1 cup grated soy cheese, optional
1 teaspoon hamburger or steak seasoning or salt
1 teaspoon savory or sage
1 1/2 - 2 cups plain nondairy milk
oil, for frying

Gravy, optional:
1 onion, chopped
1 cup mushrooms, sliced
3 tablespoons oil, divided
2 tablespoons flour
2 cups cold water
1 "beef" or "chicken" bouillon cube
salt and pepper, to taste

What you do: 

1. Saute onion in oil. Combine all ingredients, except frying oil. Let sit about 5 minutes for oats to soak up milk. If mixture seems stiff, add more milk. Taste mixture and adjust salt and seasonings.
2. Heat oil in frying pan and fry mixture by large spoonfuls. It may be necessary to flatten burgers in frying pan. Fry on both sides slowly allowing oats to cook. Use in burger buns or add gravy. These may also be baked at 350 degrees F for about 25 or 30 minutes on greased pan, turning half way. I prefer them fried.
3. If making gravy, saute onion and mushrooms in 1 tablespoon oil until soft and starting to caramelize. Push to one side of pan and add 2 tablespoons oil. When melted, add flour.
4. Stir the flour and oil together until blended and starting to brown. Turn down the heat if flour mixture starts to burn. Add water and bouillon cube. Stir everything together until mixture is boiling and thickened and bouillon is dissolved. Continue boiling for at least 2 minutes until flour is cooked. Taste and add salt and/or pepper if needed.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
8-12
Recipe Category: 

SO HOW'D IT GO?

Quick and easy recipe. I liked the crunchy outside and the soft inside. I used Tandoori Massala as main seasoning, it turned out very nice. I think I will try it with provance herb mix next time.

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These were pretty good

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Isabella, Thank you for this recipe. Made them last night. Love them so much that I made them for lunch today and am seriously trying to talk myself out of making more for dinner tonight!! I just worry about balance. I did mod them a bit - used grated cheddar cheese (i know I know!), no bread crumbs, one egg (i know I know!), I used a scoop of whey protein (i k, i k!) Worcestershire sauce and lots of italian seasoning, cayenne and cumin, also dash of liquid smoke (the deal sealer, i think!) Yum! I have only been lacto-ovo for a few months and frankly have been going through big mac withdrawals. Was slightly depressed over it. Was very surprised burgers could be so good, much better than the real thing. Today they cooked up (i ensured the batter was stiffer) to look/feel exactly like beef burgers BUT the inside is still a bit mushy, wish i could get it to firm up a bit. The outside crust is PERFECT! Ideas anyone? Thanks! C_F_F

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These were pretty good. :) I made some adjustments though. Didn't have any breadcrumbs other than panko, so I threw those in, added a smidge of bbq sauce and basil paste, swapped walnuts for the pecans, used water instead of "milk", and I used rolled oats rather than oatmeal. Didn't add soy cheese in them either.They brown nicely and look more like real burgers than anything I've made before.

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I am so happy I found and made this recipe.  :)>>> I never knew oats could be so savory! It was SUPER tasty and fillings. Hope I have leftovers to freeze!! But I don't think that's gunna happen  ;D

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I'm hoping someone can shed some light on what I did wrong with these? They were really hard & tasted like rocks of porridge. I used traditional Scottish medium oatmeal (basically ground / chopped oats I think?) is this different to American oatmeal? I also used loads more herbs but couldn't really taste them over the porridge taste. I also found that the lovely nuts I used completely disappeared. The recipe sounds great but didn't work well for me :-[

Look for either Rolled Oats or "Old Fashioned" oatmeal.  That is what I used and they came out great. 

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I'm hoping someone can shed some light on what I did wrong with these? They were really hard & tasted like rocks of porridge. I used traditional Scottish medium oatmeal (basically ground / chopped oats I think?) is this different to American oatmeal? I also used loads more herbs but couldn't really taste them over the porridge taste. I also found that the lovely nuts I used completely disappeared. The recipe sounds great but didn't work well for me :-[

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I really am impressed with this recipe. I skipped the bread crumbs due to my hubby's allergies and just added a little chickpea flour. I used walnuts and other seeds instead of the pecans the first time I made it but now just leave them out all together. Skipped the soy cheese and soymilk and just used water and extra seasonings. The onion is nice but even that can be left out and this recipe is still awesome. I have to admit I need to go heavy with the spices but my very allergic to everything hubby really loves these. I add Italian seasonings and make "meatballs" ;)b I usually let mine set in the fridge overnight to absorb the flavorings and soften the oats. I'm so glad I found this recipe! It's so cheap and easy! And a great way to use oatmeal since I have a ton! They freeze well too which is nice because I like to just make a big batch and pull out the frozen patties for a quick meal. I even think I like this recipe better than most bean burgers I've tried! ;D

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This recipe was really easy to make and was absolutely delicious. I don't like nuts but I decided to go for it anyway and was really pleased. It's not an obvious recipe (i think) for a meat replacer but my boyfriend commented on how meaty it smelt (I think it was partly down to the sage). I added garlic salt and black pepper and ate them in a bun with a pineapple slice and some mayola. I honestly thought I could never make anything so tasty and will definitely be making them regularly. Thank you for sharing this recipe.

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My whole family loved this, even the kids.  We served it with gravy and a sausage, apple cornbread stuffing, as well as some steamed brussel sprots.  This is such a cheap meat alternative, and we will be making this regurally.  Maybe extras would be good chopped up and thrown into a casserole, or pasta?

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