- 1 egg – optional
- 1 large onion finely diced
- 2 large cloves of garlic – crushed
- 200 grams mushrooms finely sliced
- 1 can “Campbells mushroom soup”
- 1 cup water
- 1 tbs Massel beef stock powder
- 3 cups rolled oats
- 1 cup chopped walnuts
Saute onion, garlic and mushrooms in a large saucepan with a little olive oil. When the onions, garlic and mushrooms are tender add the mushroom soup, water, soy sauce and beef stock powder to the saucepan. Mix this well and then turn off the heat. Now add the rolled oats and walnuts to the mixture and stir until evenly mixed. When the mixture has cooled for a while add the egg and mix through evenly. It is best to let the mixture stand for a few hours in the fridge and can be left overnight to use the next day.
At the time of cooking the burgers, test your mixture by cooking a small burger to make sure it is not too dry. If your burger is too crumbly you can add a little more water or another egg.
Burgers can be fried in a frying pan or cooked on the BBQ. Alternatively if you want to reduce your fat intake, you can form burgers and place them on a baking tray that has been sprinkled with sesame seeds. Cook in a hot oven for about 5 minutes and then turn all the burgers over and continue to bake for a further 5 minutes.