Mushroom Oat Burgers offer another variation on the healthy burger concept. Here, rolled oats and pinto beans provide the mass, while mushrooms, shallots, and garlic add flavor. You can bake these burgers in the oven or grill them in a skillet. The instructions below are for skillet-cooking, but the choice is yours, oven or skillet, whatever works for you. Skillet cooking is faster if your skillet can hold all the patties at once. That would be a pretty big skillet.
Which reminds us, do you need an awesome, nonstick skillet? Anything from All-Clad works brilliantly. We’ve purchased ours from their semi-annual seconds sale, and we couldn’t be happier.
Makes: about 12 burgers
- 3 cups - rolled oats, uncooked, divided
- 2 cups - water
- 2 8 oz pkgs - mushrooms, cleaned and finely diced
- 3 medium - shallots, minced
- 1/4 tsp - garlic powder
- 1/4 tsp - freshly ground black pepper
- 1 15 oz can - pinto beans, including the liquid
- 12 - whole-grain burger buns or English muffins
- Cook 2 cups of the rolled oats with the water in the microwave for about 3 minutes, until all the water is absorbed.
- Meanwhile, saute the mushrooms and shallots in a non-stick skillet, covered, for 3-5 minutes. Stir in the garlic powder and black pepper.
- In a large bowl, mash the beans and their liquid with a potato masher. Stir in the mushroom mixture, the cooked oats, and the remaining 1 cup of uncooked oats. Mix well and set aside to rest for 10 minutes to make the mixture easier to shape into patties.
- Preheat a large, non-stick skillet over medium heat. Shape the burger mixture into 11 or 12 patties (a 1/2-cup measure works well for this), and cook in the skillet for about 2-3 minutes on each side.
- Serve on the buns along with your favorite toppings.
Nutrition (per serving): 297 calories, 70% calories from carbohydrates, 18% calories from protein, 12% calories from fat, 10.5g fiber.