Chik’n Burger

I've been making (and eating) lots of rich sweet cookies and cake lately, getting ready for Christmas, so I decided it was time I made something "healthy" to give my arteries a break.  These burgers are not only vegetarian but vegan and if you use the gluten free oats and Bragg's Aminos they're also gluten free.  I don't do gluten free, but for my friend Lynda I'm giving you these alternate ingredients.   The burgers are not called "Chik'n Burgers" because they taste like chicken but because they contain chick peas so don't expect to have a substitute McChicken Burger when you taste these.  They're good just the way they are.

I've had this recipe for a long time and over the years it has evolved to what it is today.  Using different nuts will, of course, give them a different flavour.  Make sure the nuts are fresh, especially  walnuts because they are just  nasty and bitter when they are old.  The walnut oil in the nut gets bitter if it gets rancid.  Yuck!   

Don't be afraid to use the herbs of your choice in these burgers.  We like summer savory so that's what I use in lots of recipes but it's up to you.  Minced garlic would be good in them as well, and you may even want to make them spicy with peppers.  Ah...the sky's the limit.  (Well, whatever you have in your cupboard is the limit.)

We had these for dinner today on homemade 100% whole wheat buns topped with lettuce and tomato with a side of baked French fries.  (I have one of those T-fal Actifry cookers, and for people who love their potatoes, it's just marvelous.) 

Chik’n Burger
2 ½ cups rolled oats, uncooked
1 can chick peas, drained and rinsed (garbanzo beans)
1½ cups water or vegetable stock
½ large onion, quartered
½ large onion diced small
1 teaspoon savory, or to taste (or poultry seasoning)
2 tablespoons soy sauce or Bragg's Aminos
1 teaspoon salt or to taste
½ cup walnuts or pecans, chopped finely

Remove ½ cup oats and whiz in blender until turned to a coarse oatmeal flour.  Set aside.

Place chick peas water, and onion quarters in blender.  Blend until very smooth.  Pour into large bowl or mixer.  Add remaining ingredients including the oat flour and mix well.  Let rest 10 minutes to soak up the extra liquid.  If the mixture seems very thick and stiff, add a little more water.  It should be firm enough to make into a pattie but not stiff.  It's better to have a thinner mixture than one too thick. 

Form into patties and fry slowly until golden brown.  Or bake 25-30 minutes at 350 degrees, turning once during baking.  Use as hamburgers with your favourite condiments or serve with gravy and vegetables.   You may freeze any left-over patties for another day.

Makes about 12 patties.  
  

Rinse the chick peas.

Place the water, chick peas and half the onion in the blender container.  Blend until smooth.

Mix the remaining ingredients together and let sit 10 minutes so oats can soak up the liquid.

I like the patties fried.  You can also bake them.

 

You can freeze the extra patties for another meal.

I served them on another day with spinach leaves on a lovely homemade hamburger bun.