With this recipe, there are no rights or wrongs ingredients to use. I like to use carrots, eggplant, onion, broccoli, cauliflower, kale and any other veggies that I have on hand. One note, if you use tomatoes, you will need to bake them longer on a sepreate pan from other veggies.
8 cups of veggies
Salt and pepper or Rick's House Seasoning
1 cups of cashews or walnuts (optional)
2 Cups Steel Cut Oatmeal cooked and cooled
Garlic, pressed 2-3 cloves
2 Large Eggs
1 to 2 Cups of Cheese (I like Parmesan or Cheddar)
Red Pepper Flakes
Panko Bread Crumbs
Step 1: Pre Heat oven to 425-degrees
Step 2: If you are useing Eggplant, cut into long wide strips and salt both side and let sit on a baking rack for 30-minutes. Wash salt off and cut up to add to other cut up veggies.
Step 3: Roast the cashews or walnuts in the over set at 400-degrees for about 10-minutes. Keep an eye on and do not let the burn. Cool and chop or put in processor for a quick pulse.
Step 4: Wash and cut up veggies and toss with olive oil and salt and pepper or Rick's House Seasoning. Place veggies on two half sheet pans and roast until veggies are browned and soft. Cool. Turn oven to 450-degrees. Working in small batches, pulse veggies in a food processor 4-5 one second pulses. You don't want baby food. Place chopped veggies in a large bowl. Add all the other ingredients and mix well. Taste and adjust seasonings. Mixture will be loose. Using a burger press, form the veggie mixture into burgers and bread each side with Panko and place on a half sheet rimmed baking sheet. Bake at 450-degrees for 30-minutes, turn down to 375-degrees. After about another 15-minutes, carefully turn burgers over. Continue to cook for about another 30-45 minutes or until the burgers have firmed up.
Step 5: Serve right away. The left overs will freese well, just bake them frozen, do not thaw and cook.