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The 'Oat'rageous Burger

Looking for an OATstanding veggie meal that the whole family will love? Look no further than the OATrageous Burger.

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  • Cooking time20 min
  • Prep time20 min
  • ServingsPortions 6
recipe image The 'Oat'rageous Burger


  • 6 tablespoons (90 mL) Becel with Oat M!lk, divided
  • 1 small onion, chopped
  • 1/2 teaspoon (2.5 mL) salt
  • 2 cups (500 mL) sliced cremini mushrooms
  • 3 large cloves garlic, chopped
  • 1 package (227 g) seitan
  • 1 1/2 cups (375 mL) cooked brown rice
  • 1 small raw beet, grated, about 3 tablespoons (45 mL)
  • 1/3 cup (75 mL) oat flour * or potato starch
  • 1 tablespoon (15 mL) nutritional yeast
  • 1 tablespoon (15 mL) steak sauce
  • 1 tablespoon (15 mL) soy sauce or liquid aminos
  • 1/2 teaspoon (2.5 mL) black pepper
  • 1/2 teaspoon (2.5 mL) liquid smoke

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat 2 tablespoons (30 mL) Becel with Oat Beverage margarine in a large skillet. Add onion and salt and cook 4 minutes or until softened. Add mushrooms and garlic, and cook 5 minutes or until tender. Cool slightly.
  2. Add mushroom mixture, 2 tablespoons (30 mL) Becel and remaining ingredients to the bowl of a food processor. Pulse mixture until well combined but still has texture.
  3. Form into 6 patties. Refrigerate 30 minutes or until ready to cook.
  4. Heat remaining 2 tablespoons (30 mL) Becel in large nonstick skillet over medium-low heat. Cook burgers in 2 batches, about 4 minutes each side until browned.
  5. Serve burgers on buns with lettuce, tomato and your favorite burger toppings.
*To make oat flour, add heaping 1/4 cup (60 mL) rolled oats to blender or food processor and process to a powder.

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