Chicago Diner Mushroom Burgers
Adapted from Recipezaar and The Non-Dairy Queen

This recipe is Vegan, Nut-Free, Soy-free, and of course Dairy-Free. It is also very low in fat and has a wonderful flavor. The texture ends up firm on the outside, and a bit softer in the middle, much like an Amy's Bistro Burger.

• 1 cup diced roasted red peppers or 3 stalks celery, diced
• 1 cup diced onion
• 1/4 cup soy sauce or tamari
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon ground black pepper
• salt to taste (optional, but a do recommend a wee bit)
• 3 cups quick or rolled oats
• 4 cups diced mushrooms (portobello, cremini, button, or a combination)
• 1/2 cup whole wheat flour

Bring 4 cups water, roasted red peppers or celery, onion, soy sauce, onion powder, garlic powder, pepper, and salt to a boil in a pot over medium heat. Reduce heat to medium and simmer 5 minutes. Stir in the oats, mushrooms, and flour and cook 5 minutes more. Transfer to a bowl and chill.

Preheat oven to 350°F; coat a baking sheet with cooking spray or line it with a silpat. Shape mixture into patties and bake on prepared baking sheet for 15 minutes. Flip and bake 10 more minutes. Cool.

Heat grill to medium-high. place foil on grill and coat with cooking spray. Grill burgers on foil for 7 minutes per side.

Yields 8 burgers

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