Veggie burgers are pretty popular these days. This recipe is an oldie from the 70’s, slightly revamped. Nutty oat burgers on portobello caps.
Back in the late 70’s and early 80’s we were pseudo vegetarians. Pseudo because we’d occasionally eat seafood and sometimes chicken. One thing that we had a lot were these nutty oat burgers. We usually had them on a bun with ketchup and mustard. I decided to cut down on the carbs and have them open-faced on a baked portobello mushroom cap. There’re as tasty as I remembered and this time served with a mayonnaise, ketchup and mustard sauce.
All you do to make these is throw all the ingredients into a bowl and mix them up. I let the mixture sit for about 10 minutes before I make the patties to let all the moisture get absorbed by the oats.
I made 4 large patties from one recipe, but you could make 6 smaller ones if you’d like, or even make appetizer sized portions. You could serve them with a little sauce on top with a slice of pickle stuck on with a toothpick! Yum.
Our kids always liked these. Oat burgers made a quick lunch that they never grew tired of.
This is certainly a recipe to keep handy if you’re into a vegetarian diet.
Nutty oat burgers on portobello caps recipe
Nutty Oat Burgers on Portobello CapsPrint Pin Rate
- 4 medium sized portobello caps , stems removed
- 1 tbsp olive oil
- salt and pepper
Nutty oat burger
- 2 cups quick oats
- 1/3 cup toasted walnuts , chopped
- 1/3 cup sunflower seeds
- 1/2 medium onion , grated
- 1 tsp Lawry's seasoned salt
- 1/4 cup vegetable oil
- 2 eggs , beaten
- 2 tbsp mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp ketchup
- Leaf lettuce
- Sliced tomatoes
- Sliced red onion
- Dill pickles
- Pre-heat oven to 400° F
- Line a sheet pan with parchment and spray the parchment lightly with cooking spray.
- Drizzle olive oil on both sides of the caps and season with a little salt and pepper
- Bake for 15 to 20 minutes until the caps have softened.
- Remove from the oven and keep warm until served
- Mix all the ingredients for the oat burgers in a bowl, let rest 10 minutes, then form into patties.
- Coat the bottom of a skillet with vegetable oil on medium heat and fry both sides of the burgers 3 to 4 minutes until nicely browned.
- Mix the mayonnaise, mustard and ketchup in a small bowl.
- Assemble the open-faced nutty oat burger on a plate with the lettuce, tomato, onion and pickles, and serve with the mayo sauce