"Chicago Diner" Veggie Burgers

Yields: 16 burgers | 1 point per berger

My rating:

I can't say that I *love* these, but for 1 point each, you can't go wrong. They freeze great so you can just make a batch and then grille them as you need them. If you need a low-point meal, try one of these on a low-fat english muffin with a slice of fat-free cheddar for a 2.5 point burger!

*Please note that this recipe yields 16 burgers. I recommend halving it, otherwise you will need 2 trays!

Ingredients:

12 oz. mushrooms, finely chopped (I use shiitake and I chopped these in my food processor)
3 stalks celery, diced (about 1.25 cup) (I chopped these in my food processor)
1 small onion, diced (I just use a little grated onion)
1/2 cup low-sodium soy sauce
2 tsp onion powder
2 tsp garlic powder
1/2 tsp ground black pepper
3 cups old-fashioned rolled oats
1/2 cup whole wheat flour (I just use white)

Directions:

Preheat oven to 350.

Bring 4 cups of water, celery, onion, soy sauce, onion powder, garlic powder, and pepper to a boil in pot over high h eat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms, and flour, and cook 5 minutes more, stirring occasionally. Transfer to bowl, and chill.

Coat baking sheet with fat-free cooking spray. Shape mixture into patties and bake on prepared baking sheet(s) 15 minutes. Flip, and bake 10 minutes more. Cool.

Heat grille to medium-high. Place foil on grille and coat with cooking spray. Grill burgers on foil 7 minutes per side.

Yields: 16 burgers / 1 point per burger

Nutritional Info (from VT): (per burger) 87.5 calories, 1 g. fat, 2.5 g. fiber
Nutritional Info (calculated manually): (per burger) I will add this shortly. It is definitely 1 pt per burger though.

Original Source: Vegetarian Times (The original recipe in VT claims that the recipe above yields 8 burgers but there is NO WAY you'd want to make burgers that huge. It definitely yields 16 good sized burgers which you can see in the above photo. I adjusted the NI accordingly)