At this time of year, both of our jobs get insane. Lots of late night meetings. Lots of school club events. Right now, we’re in the thick of the school year with no end in sight. There’s no real time to cook, which makes us very happy that we have our own version of “fast food” ready to go in our freezer. Lately, we’ve been partaking in the veggie burgers we made and froze over Winter Break (we quadrupled our batch and are so thankful we did!). We found the recipe in Vegetarian Times several years ago. We love experimenting by adding the various types of cheese we receive through our CSA cheese share and by whipping up tantalizing sauces!
Chicago Diner Burgers
3 stalks celery, diced (about 1 1/4 cups)
2 tsp. garlic powder
1/2 tsp. ground black pepper
3 cups old-fashioned rolled oats
12 oz. mushrooms, finely chopped
1/2 cup whole-wheat flour
Directions (makes eight burgers)
1.Bring 4 cups water, celery, onion, soy sauce, onion powder, garlic powder and pepper to a boil in pot over high heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms and flour, and cook 5 minutes more. Transfer to bowl, and chill.
3.Heat grill to medium-high. Place foil on grill, and coat with cooking spray. Grill burgers on foil 7 minutes per side.
Per SERVING: Calories 175; Protein 9g; Fat 2g; Saturated Fat 0g; Carbs 32g; Choelsterol 0mg; Sodium 289mg; Fiber 5g; Sugar 3g
In this picture, the burger is served with Otter Creek and Harmony Valley Farm’s beet-garlic cheese and our own homemade red aoili sauce. To make our red aoili sauce, we simply blended some of the roasted red peppers from our freezer with Canola Mayonnaise. Yum!
The Poquette Zoo and Kitchen 