These burgers are quite fragile until after they are baked, so use extra care when flipping them for the first time. I found it works best if I let them rest out of the oven for at least 5 minutes before trying to loosen them from the pans. Use high-quality nonstick baking sheets for this recipe or line your baking sheets with silicone liners or parchment paper.
Recipe information
Yield
Makes 14 to 15 burgers
Ingredients
Preparation
Step 1
Place the water in a large pot with the onion, celery, soy sauce, onion powder, and garlic powder. Bring to a boil, reduce the heat, and simmer for 5 minutes. Stir in the oats, mushrooms, and flour and cook 5 minutes longer. Transfer to a bowl and chill for at least 1 hour, preferably longer.
Step 2
Preheat the oven to 350°F.
Step 3
Shape the mixture into burger-sized patties and place on the baking sheets. Bake for 15 minutes. Remove from the oven and let rest for 5 minutes. Carefully flip over and bake 10 more minutes.
Step 4
Before serving, place the baked patties on a nonstick griddle and grill for about 7 minutes on each side, until browned. Serve on buns with topping of your choice.
Recipe notes
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