Chewy, hearty, and with a seriously “meaty” flavor, this might be one of the best vegetarian burgers out there.


  • 3 cups water
  • ¼ cup Bragg's Liquid Aminos (or 2 tablespoons soy sauce)
  • 1 tablespoon McCay's Beef Seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 3 tablespoons nutritional yeast flakes
  • ¼ cup dried onion flakes (or 1 diced onion)
  • 3 cups quick oats
  • ½ cup walnuts or pecans, ground


  • Preheat oven to 375°F. Place water all ingredients except oats in a blender. Cover and turn on for 2-3 seconds, just enough for all to go through the blades and get chopped fine, but not pureed.
  • Place mixture in a saucepan and simmer together for 3 minutes. Remove from heat and stir in quick oats and nuts. Allow to cool.
  • Shape into burger-sized patties— use a half-cup ice-cream scoop if available— and place on a nonstick or Pam-sprayed cookie sheet.
  • Press down with the palm of your hand to make each patty ¼“ thick. Bake at 375°F until browned on both sides, or brown on a nonstick griddle.
  • Variation 1: Try adding a tablespoon of molasses and a tablespoon of tomato puree for a richer flavor.
  • Variation 2: Make a chili burger by replacing the Italian seasoning with 1 teaspoon cumin and 1 tablespoon chili powder, or 1⁄2 package of mild taco seasoning.

Ready in about about 30 minutes
Makes 6-8 burgers / 6-8 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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