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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.
