Kasha & Oat Garden Burgers Recipe

Directions:

1. I like to make this a two day project, the first day I cook the grain mixture & put into the frig over night. The second day I make the veggie mixture & bake the burgers.
2. In a large heavy bottom sauce pan bring the 5 and 1/4C water to a BOIL.
3. ADD bullion cubes, onion flakes,1/2 tsp dry oregano leaves,1/2 tsp onion powder,1/2 tsp garlic powder.
4. STIR into boiling water 1C kasha, 3 and 1/2C oats and 1/4C olive oil
5. SIMMER for aprox. 15 minute stirring frequently, until a very thick sticky mixture is formed.
6. REMOVE from heat and set aside to cool, overnight or until mostly cool.
7. HEAT canola oil in Sauté pan over medium heat. Sauté onions & Garlic for about 2 min (stir frequently).
8. ADD shredded veggies. Sauté until soft.
9. ADD Sesame & Sunflower seeds & minced mushrooms, sauté for 5 more min (stir frequently).
10. (Optional) MIX in any favorite seasoning you may wish to use.
11. In a large bowl MIX veggie mixture & oat mixture until it is thoroughly blended.
12. COVER & Let stand for 1 hour in fridge. (Be sure both mixtures cool enough to handle comfortably.).
13. PREPARE cooking sheet with oil (or cooking spray), and coat with corn meal or semolina flour (prevents sticking).
14. SCOOP out mixture using 1/2 Cup measure to form patties, place on cookie sheet, spray top of each patty with cooking spray or paint with melted butter.
15. Bake at 400 for 25 to 35 minute or until light golden brown.(time may differ depending on veggies and nuts used, slightly crips on outside and soft on inside).
16. Cool on a cookie cooling rack if not serving immediately.
17. Garden burgers can be wrapped individually, then frozen & reheated in a toaster oven or microwave or in a dry skillet.Do not add oil when rehating it will cause burgers to fall apart.