The mixture, which gets is chewy texture from a mixture of rolled oats and instant gluten flour, can be formed into small "sausage-like" patties, or into larger burgers, to be enjoyed with your favorite accompaniments. -LuAnn
YIELD: 56 small patties; 18 (3 patty) servings (or 18 large sandwich burgers)
4 1/2 cups water
1/2 cup Bragg liquid aminos (or reduced-sodium soy sauce)
1/4 cup olive oil
2 tablespoons maple syrup (or to taste)
1/3 cup nutritional yeast flakes
5 teaspoons ground sage
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons Bakon hickory smoke-style seasoning (or a few drops of liquid smoke, but the Bakon seasoning helps give it a "meaty" taste)
1/2 teaspoon Italian seasoning
Dash pepper (optional)
4 1/2 cups uncooked old-fashioned oatmeal
1/2 cup instant gluten flour (vital wheat gluten – not regular gluten flour)
Preheat the oven to 350 degrees. Generously spray two large baking sheets with no-stick cooking spray.
In a large saucepan, combine all the ingredients, except the oats and instant gluten flour, then bring to a boil over high heat.
Stir in the oats and instant gluten flour, then reduce the heat to low. Simmer for 5 minutes, then turn off the heat or set the saucepan off the stove.
Using a small ice cream-type scoop (about 2 tablespoon capacity) for patties, or a larger scoop (about 1/3 cup capacity) for burgers, drop the mixture onto the sheets.
Use dampened fingertips or a spatula dipped in water to press the mounds to 3/8-inch thickness for patties, or 1/2 inch thickness for burgers.
If desired, spray lightly with no-stick cooking spray.
Bake the patties for 15 to 20 minutes, or the burgers for 20 to 30 minutes, or until the first sides are browned.
Briefly remove the pans from the oven, use a spatula to flip the patties or burgers over, then spray with no-stick cooking spray.
Return the pans to the oven, exchanging their positions for more even browning, then continue baking the patties or burgers until the second sides are browned.
Per Serving (3 small patties or 1 large burger): 140 Calories; 5g Fat; 9g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 314mg Sodium.
Source: Recipe is copyrighted from Amazing Meals I and II by LuAnn Bermeo and also appears in recipe handouts shared at CHIP lifestyle seminars in our location, where I have prepared the food samples for many, many people going through the program; posted on KRT by the author of Amazing Meals, LuAnn Bermeo. For information, please email firstname.lastname@example.org with Amazing Meals Cookbooks in the subject line.