One of my husband’s favorite meals has always been a hamburger. While no burger made from veggies will ever taste the same as its animal-based counterpart, these are his favorite replacement. The mushrooms make them savory. The oats give them chewable-ness (hmmm, I suppose there’s a real word for that?). The guacamole makes them irresistible. My youngest son likes his “bedgie boogers” without a bun…but you can have it your way.
Start with a pound of freshly washed baby bellas (or whatever kind of mushroom you have/like).
Chop them in the food processor until almost the consistency of hamburger. It should look something like this:
Saute the onions until translucent, then add the mushrooms and a shredded carrot and cook until almost all of the liquid is gone. Well…almost…when I’m not trying to take pictures while cooking, I don’t let it get quite this dry…but close.
Add in the rest of the ingredients and mix well.
Form into patties (or nuggets, or meatballs, or whatever you need it to be…buy a dinosaur shaped cookie cutter and it will be the healthiest dinosaur nugget they ever loved). To do this, I use a medium-sized round cookie cutter, a parchment paper lined cookie tray, and about 2 tablespoons of the mixture at a time. Scoop the mixture into your mold of choice, gently smash it into the mold, remove the mold and repeat. Makes about 11 average-sized patties.
Back in the days when I still thought olive oil was “good for you” I would fry these and then bake them…mmmmm…that was good. But…just baking them is much easier and much healthier. Fat content is decreased significantly. You’re not bathing your arteries in carcinogenic, heart-stopping oil. And they’re still good.
Serve with or without buns with a large dollop of guacamole on top. My boys love guacamole…so much so that they will eat it with a spoon if daddy’s not watching…but they prefer their burgers with my “special sauce,” a simple mixture of ketchup, mustard, and a titch of pickle juice.
- If you don't have any leftover rice on hand, start by preparing the rice.
- Heat the oven to 400F. Line a cookie sheet with parchment paper.
- Saute onions until translucent.
- Chop mushrooms in food processor until quite small. Shred carrot in food processor.
- Add mushrooms and carrot to onions and continue sauteing until almost all of the liquid cooks out.
- Mix in remaining ingredients.
- Scoop about 2 tablespoons of the mixture into a medium sized cookie cutter and gently press into mold.
- Bake for 20-25 minutes.
- Top with tomatoes, avocados, and lettuce.