Kasha & Oat Garden Burgers

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   I like to make this a two day project, the first day I cook the grain mixture & put into the frig over night.

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   The second day I make the veggie mixture & bake the burgers.

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   In a large heavy bottom sauce pan bring the 5 and 1/4C water to a BOIL.

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   ADD bullion cubes, onion flakes,1/2 tsp dry oregano leaves,1/2 tsp onion powder,1/2 tsp garlic powder.

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   STIR into boiling water 1C kasha, 3 and 1/2C oats and 1/4C olive oil

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   SIMMER for aprox.

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   15 minute stirring frequently, until a very thick sticky mixture is formed.

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   REMOVE from heat and set aside to cool, overnight or until mostly cool.

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   HEAT canola oil in Saute pan over medium heat.

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    Saute onions & Garlic for about 2 min (stir frequently).

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    ADD shredded veggies.

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    Saute until soft.

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    ADD Sesame & Sunflower seeds & minced mushrooms, saute for 5 more min (stir frequently).

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    (Optional) MIX in any favorite seasoning you may wish to use.

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    In a large bowl MIX veggie mixture & oat mixture until it is thoroughly blended.

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    COVER & Let stand for 1 hour in fridge.

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    (Be sure both mixtures cool enough to handle comfortably.

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    ).

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    PREPARE cooking sheet with oil (or cooking spray), and coat with corn meal or semolina flour (prevents sticking).

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    SCOOP out mixture using 1/2 Cup measure to form patties, place on cookie sheet, spray top of each patty with cooking spray or paint with melted butter.

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    Bake at 400 for 25 to 35 minute or until light golden brown.

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    (time may differ depending on veggies and nuts used, slightly crips on outside and soft on inside).

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    Cool on a cookie cooling rack if not serving immediately.

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    Garden burgers can be wrapped individually, then frozen & reheated in a toaster oven or microwave or in a dry skillet.Do not add oil when rehating it will cause burgers to fall apart.

* Per serving · 4 servings · Values may vary.