These Vegan Oat Burgers are quick and easy to make and also my all-time favorite for flavor and texture! The mushroom pieces give a slight ‘meaty’ texture and the onions, hickory smoke, and other spices pack in the flavor! Sure to please even the pickiest palates! Plus, they’re gluten-free and nut-free!
Folks, if you’ve never tried vegan oat burgers, I have to say, you’ve really been missing out! And if you have, I hope this recipe will be a new twist for you.
What do you need to make these awesome Veggie Burgers?
- Chopped onion, and mushrooms
- Onion & Garlic Powder, Italian Seasoning, & Rubbed Sage – Simply heavenly together! Smells SO good!
- Quick oats – the smaller pieces cook faster and hold together better
- Braggs Liquid Aminos – you can sub Soy Sauce but this stuff tastes WAY better and it’s lower in sodium
- Wright’s Hickory Smoke – simply love this stuff! Sold in most grocery stores, it just adds that special touch.
- Nutritional Yeast Flakes – you won’t really taste these, but they add a buttery goodness you mustn’t leave out!
- Olive oil – I suggest extra virgin if you have it. Really great taste…
Steps to making the Vegan Oat Burger Recipe:
Grab all your ingredients together and put everything EXCEPT your quick oats into a medium saucepan. Save the oats aside.
Bring all ingredients except the oats to a boil and then reduce heat and simmer for about 10 minutes.
After simmering for 10 minutes, add your quick oats. Stir until well combined, remove your pot from the heat and let it rest for 5 minutes.
Your burger mixture should now be firm enough to use a scoop and shape into burgers! I use a rather heaping 1/3 cup measure, and put it into a plastic wide-mouth lid for ‘shaping’. Patting it with your hands will also do the trick!
Here’s how it looks when it’s flattened into the lid shape. Some people like to use the wide-mouth metal lid plus a ring, and this will help ‘push’ out the burger as necessary. I go for whatever works fastest at the time!!
If you spray your ‘burger mold’ with a bit of pan spray every now and then, your burgers will slide out easily!!
Bake at 350 degrees for about half an hour or until golden and crispy on both sides. Flip half way through baking time.
That’s it guys! Really quick and easy and SO tasty! I wish I could bottle this scent and send it to you. Your house will smell amazing!
Cooking Tip:
This recipe makes about 12 burgers if you use a heaping 1/3 cup of mixture per burger. If you’re cooking for one or two, you might want to freeze a few (I’ll wager you’ll gobble them first).
Just put a piece of parchment or freezer paper between the burgers and they are ready to take out, reheat, and enjoy! Vegan Fast Food at it’s best!
Cooking Variation:
Love nuts? Chop up half a cup of walnuts and toss those into the mix also. Adds a nice crunch a few more calories if you need some power to keep you goin’!
How will you eat your Vegan Oat Burger?
How will you eat your Vegan Oat Burger?- On a bun, dripping with Vegan Nacho Cheese sauce and vegan ranch dressing (pictured above!)?
- On a plate, covered in steaming gravy with a side of mashed potatoes?
- Sliced in a wrap along with sautéed peppers and onions?
- Drenched in BBQ Sauce and served with a side of oven roasted cauliflower or broccoli?
You’ll have to leave me a note in the comments and let me know how you love to eat these!
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Smoky Mushroom Vegan Oat Burger
Ingredients
- 2 1/2 cups Water
- 1 cup Chopped Onion finely diced
- 1 cup Chopped Mushrooms finely chopped
- 6 Tbsp Braggs Liquid Aminos or soy sauce if Bragg's unavailable
- 1/4 cup Nutritional Yeast Flakes
- 1/4 cup Extra Virgin Olive Oil
- 1 1/2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Italian Seasoning
- 2 tsp Rubbed Sage
- 1 1/2 tsp Liquid Smoke I use Wright's Hickory Smoke
- dash Cayenne Pepper
Add after simmering above ingredients:
- 3 cups Quick Oats
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients except the Quick Oats to a med sized saucepan. Bring to a boil and then reduce heat and simmer for about 10 minutes.
- After simmering everything else for 10 minutes, add quick oats to the pan and stir to mix well. Immediately remove from heat.
- Let burger mixture rest for about 5-10 minutes.
- Now burger mixture should be firm enough to shape. Use a heaping 1/3 cup and shape in a wide-mouth mason jar lid or other similar size.
- Spray lid with pan-spray or give it a slight bit of oil to be able to turn burger out of form quickly and easily.
- Place on pan-sprayed or parchment lined baking tray and bake at 350 degrees for about 30 minutes, or until lightly browned, flipping after 15 minutes.
Notes
Nutrition
suzi
September 27, 2018 at 10:24 pmso your incredible recipe… it will live on in another hopefully incredible recipe!! this amazing little burger with the sage dictating the flavor… seems to be saying “HELLO, I AM SAUSAGE”!! We are loving this recipe and taking it a step further by crumbling it a bit and tucking it into a vegan breakfast burrito. Thanks for the inspiration!!
Rebecca
September 28, 2018 at 4:20 pmThanks for the comment! Glad you enjoyed it and I love how you are using it!!
Heather Boyd
April 4, 2019 at 2:07 pmThank you for sharing this delightful burger recipe! It is my new favorite and so far everyone I feed them too think they are great. I took them on a picnic and one my girls’ little friends thought they looked so yummy she wanted to try them too, but her family don’t like using mushrooms. We had another little picnic lunch the other day with the same family and I made the burgers with finely chopped olives in place of the mushrooms and cut the Braggs to 4 T. because of the saltiness of the olives. They turned out very good and the family kept the recipe. I personally prefer the mushrooms but was pleasantly surprised with how delicious they were with olives too!
Rebecca
April 10, 2019 at 8:21 amThanks so much for your kind comment and awesome idea to sub olives for those who avoid mushrooms! Definitely getting closer to being picnic season here in the NW too! Yeah!
Sara Moore
October 29, 2019 at 10:38 pmThese turned out perfect! I’m not a natural cook, so I never experiment on the trial run, and so I don’t have any creative suggestions or substitutions. But . . . they turned out perfect just how the recipe is written. Unfortunately, that can be a rare thing with free internet recipes.
Plus . . . I only cook for myself, so the fact that I can freeze the extras fits my lifestyle perfectly.
Thanks for this recipe! It has shot straight to the top of my go-to list!
Rebecca
October 30, 2019 at 7:56 amThanks so much for the comment! Love that this recipe is on your go-to list now!